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Recipe for roasted tomato and white bean soup

Serves 4

1  can (about 14 ounces) whole tomatoes, coarsely chopped, and their juices  

5  tablespoons olive oil 

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 Salt and pepper, to taste 

1  medium onion, chopped  

1  stalk celery, chopped 

1  medium carrot, chopped 

3  cloves garlic, finely chopped  

2  cups chicken or vegetable stock, or more if necessary 

1  can (about 15 ounces) cannellini or Great Northern beans, drained and rinsed 

1/4  cup chopped fresh basil  

1. Set the oven at 400 degrees. On a rimmed baking sheet, toss the tomatoes (reserve the juices) with 2 tablespoons of the oil and sprinkle with salt. Roast for 15 minutes or until lightly caramelized and browned in spots.

2. In a large saucepan over medium heat, heat the remaining 3 tablespoons oil. Add the onion, celery, carrot, and garlic. Cook, stirring often, for 15 to 20 minutes or until soft but not browned.

3. Scrape the roasted tomatoes and all the browned bits into the saucepan and add the reserved tomato juices, stock, and white beans. Bring to a boil, lower the heat to medium, and simmer for 20 minutes.

4. Remove the pan from the heat. Stir in the basil. In a food processor or blender, puree the soup in batches until smooth. Add a little more stock (or water) to thin the soup if necessary. Taste for seasoning and add salt and pepper, if you like. Adapted from Bistro at Canyons

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