Roasted tomato and white bean soup

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Today I've got two sick children so I'm making soup for dinner.  Soup, particularly vegetable based soups are a great option nutritionally as they combine lots of key nutrients including vitamins and minerals for relatively few calories.  Tonight's soup is full of tomatoes, my son is happy to eat this although he will "never, ever eat a tomato". Tomatoes are a wonderful source of vitamin B6, C, K, beta-carotene, potassium and manganese. The lycopene in tomatoes has been linked to lower rates of heart disease and cancer.

Ingredients

  • 1kg tomatoes, quartered or halved depending on size. I like a mixture of truss and romas.

  • 1 red onion, peeled and quartered

  • 6 cloves garlic, unpeeled

  • 1/4 cup olive oil

  • 1 tab maple syrup

  • 400g tin cannelini beans, drained and rinsed

  • 250 - 500 ml water to taste

  • Pesto to serve

Method

  1. Preheat oven to 200degrees.

  2. Put tomatoes, garlic and onion in a roasting pan and drizzle with olive oil and maple syrup. Season to taste.

  3. Roast for 45 minutes or until vegetables are soft

  4. Squish garlic out of skin, and discard skin. Add all vegetables and juice to saucepan.

  5. Add the canellini beans and process the mixture with a stick blender.

  6. Add water (I tend to use closer to 250 ml as I like a thick soup) and heat through gently.

  7. Serve with a dollop of pesto

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