Fresh Tomato and Bean Soup (SB)

By hmp13

Ingredients

• 2 pounds ripe plum tomatoes
• 2 tablespoons olive oil
• 2 cups roughly chopped onions
• 2 garlic cloves, crushed
• 3 3/4 cups vegetable stock
• 2 tablespoons sun dried tomato paste
• 2 teaspoons paprika
• 1 tablespoon cornstarch
• 15-ounce can cannellini beans, rinsed and drained
• 2 tablespoons chopped fresh cilantro
• Salt and pepper

Preparation

Step 1

First, peel the tomatoes. Using a sharp knife, make a small cross in each one and place in a bowl. Pour enough boiling water over to cover and leave to stand for 30 to 60 seconds.

Drain the tomatoes and, when they are cool enough to handle, peel off the skins. Quarter them and then cut each piece in half again.

Heat the oil in a large saucepan. Add the onions and garlic and cook for 3 minutes or until just beginning to become soft.

Add the tomatoes to the onions and stir in the stock, sun dried tomato pasted and paprika. Season with a little salt and pepper. Bring to a boil and simmer for 10 minutes.

Mix the cornstarch to a paste with 2 tablespoons water. Stir the beans into the soup with the cornstarch paste. Cook for 5 minutes longer.

Adjust the seasoning and stir in the chopped cilantro just before serving with olive ciabatta bread.