White Bean & Roasted Tomato Soup

http://www.eatingwell.com/recipes/white_bean_roasted_tomato_soup.html

From EatingWell:  January/February 1994

Pureed beans add a satisfying richness and roasted tomatoes add incredible flavor to this hearty winter soup. Make it a meal: Serve warm slices of “Kneadless” Black Olive & Herb Yeast Loaves alongside this soup for dunking.

4 servings, generous 1 cup each | Active Time: 30 minutes | Total Time: 2 hours

Ingredients

Preparation

  1. Place beans in a medium saucepan with water to cover by 1 inch. Bring to a simmer over high heat. Reduce heat to low and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Drain, return beans to the saucepan, add broth and thyme and bring to a simmer. Reduce heat to low, cover and cook until the beans are tender, 30 to 40 minutes.
  2. Meanwhile, preheat oven to 325°F.
  3. Arrange tomato halves in a single layer, cut side up, in a 9-by-13-inch baking dish. Scatter garlic over the top and drizzle with oil.
  4. Bake the tomatoes until shriveled and beginning to brown, 1 1/4 to 1 1/2 hours, brushing them with pan juices occasionally. Let cool 10 minutes. Slip off and discard skins. Dice 6 of the tomato halves and reserve.
  5. Place the remaining tomatoes in a food processor or blender. Remove 3/4 cup of the beans with a slotted spoon and add them to the processor or blender along with a little of the bean cooking liquid. Puree until smooth. Transfer the puree to the saucepan and add the remaining beans and reserved diced tomatoes, vermouth, sage and sugar. Bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste.

Nutrition

Per serving : 220 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 4 mg Cholesterol; 28 g Carbohydrates; 12 g Protein; 7 g Fiber; 195 mg Sodium; 915 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 very lean meat, 1 fat

Tips & Notes