Friday - - Recipe Cards -

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.

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