TUSCAN BEAN AND TOMATO SOUP
Prep time 30 mins Cooking time 25 mins Serves 6-8 250g ripe cherry tomatoes Olive oil 4 cloves of garlic 1 large handful of fresh basil 1 onion, chopped 3 anchovy fillets, chopped 750ml chicken/vegetable stock 2 tins plum tomatoes 1 tbsp tomato paste 2 small sprigs fresh rosemary 1 tin cannellini beans, rinsed Parmesan cheese, grated Preheat the oven to 180ºC. Place the cherry tomatoes into a roasting tin and drizzle a little olive over. Add 2 cloves of garlic and a few shredded basil leaves. Toss to coat. Roast in the preheated oven for about 20 minutes, turning occasionally, until lightly charred. (You could sauté this mix for a few minutes in a pan.) Meanwhile, in a large pan heat a thin layer of olive oil and sauté the onion for 2 minutes. Add the remaining garlic and the anchovies and sauté for a further 2 minutes. Add the stock, plum tomatoes, tomato paste, rosemary sprigs (intact) and two-thirds of the beans. Simmer for 20 minutes. Remove the rosemary sprigs and blend the soup until smooth using a hand blender. Return the soup to the saucepan and stir in the remaining beans and basil, plus a handful of Parmesan. Season with salt and pepper and serve topped with the roasted tomatoes, more Parmesan and a drizzle of olive oil.