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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Grilling the tomatoes and onion bestows the broth with a unique smoky flavor. This hearty soup is great in the fall.Johnna Johnson, Scottsdale, Arizona Ingredients:
8 large plum tomatoes, cored |
1 large onion, cut into 1/2-inch rings |
1/4 cup olive oil, divided |
2 garlic cloves, minced |
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
2 cups water |
1/2 cup fresh basil leaves, coarsely chopped |
2-1/4 teaspoons balsamic vinegar |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Using long-handled tongs, moisten a paper towel in cooking oil and lightly coat the grill rack. Brush tomatoes and onion rings with 2 tablespoons olive oil. Grill tomatoes over medium heat for 8-10 minutes or until skins blister, turning frequently; set aside to cool.
2. Meanwhile, grill onion rings over medium heat for 8-12 minutes or until charred, turning frequently.
3. Peel off and discard charred skin from tomatoes; coarsely chop tomatoes and onion.
4. In a large saucepan, saute garlic in remaining oil for 1 minute. Stir in the tomatoes, onion, beans, water and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the vinegar, salt and pepper. Yield: 8 servings (2 quarts).
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