2 pounds ripe plum tomatoes (I used a mixture of Roma and Rose de Berne)
2 T. olive oil
2 c. roughly chopped onions
2 garlic cloves, crushed
3 ¾ c. vegetable stock
2 T. sun-dried tomato paste
2 t. paprika
1 T. cornstarch
15 oz. can cannelloni beans, rinsed and drained
2 T. chopped fresh cilantro
Salt and freshly ground black pepper
Peel 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 let stand 60 seconds. Drain the tomatoes and then they are cool enough to handle, peel off the skins. Quarter them and then cut each piece in half again.
Heat oil in large saucepan. Add the onions and garlic; cook for 3 minutes or until just beginning to soften.
Add tomatoes to onions and stir in the stock, sun-dried tomato past 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 T. water. Stir the beans into the soup with the cornstarch paste. Cook for 5 more minutes.
Adjust the seasoning and stir in the chopped cilantro just before serving. Ciabatta bread goes great with this. Serves 4.
2 T. olive oil
2 c. roughly chopped onions
2 garlic cloves, crushed
3 ¾ c. vegetable stock
2 T. sun-dried tomato paste
2 t. paprika
1 T. cornstarch
15 oz. can cannelloni beans, rinsed and drained
2 T. chopped fresh cilantro
Salt and freshly ground black pepper
Peel 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 let stand 60 seconds. Drain the tomatoes and then they are cool enough to handle, peel off the skins. Quarter them and then cut each piece in half again.
Heat oil in large saucepan. Add the onions and garlic; cook for 3 minutes or until just beginning to soften.
Add tomatoes to onions and stir in the stock, sun-dried tomato past 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 T. water. Stir the beans into the soup with the cornstarch paste. Cook for 5 more minutes.
Adjust the seasoning and stir in the chopped cilantro just before serving. Ciabatta bread goes great with this. Serves 4.