Anyone got the Jamie Oliver soup recipe from ';Fabulous'; mag 3rd Feb?

This is a recipe for soup with roasted tomatoes and cannellini beans. I must have put the mag out for recycling, can anyone give me the recipe.Anyone got the Jamie Oliver soup recipe from ';Fabulous'; mag 3rd Feb?
Hi Lisa-Lou - I hope you enjoy the soup!





Love G


x





Delish dishes with...Jamie Oliver - Fabulous Food.





Sweet white bean and roast tomato soup





JAMIE SAYS: ';This is a perfect late-winter supper. Roasting the tomatoes gives them a wonderful sweetness. IT's so easy to prepare you can make a double batch and freeze half. Add the pesto Crostini for a MORE substantial meal';





Serves 4-6





Prep time: 10 mins cooking time: 50 mins approx cost per serving: 77p CALORIES PER SERVING: 203 FAT: 9.1g





1kg ripe tomatoes, halved


6 cloves of garlic, skin left on


Olive oil


Sea salt and freshly- ground black pepper


1 onion, peeled and finely chopped


2 sticks of celery, trimmed and finely chopped


1 litre vegetable or chicken stock


400g tin cannellini beans, drained


A small bunch fresh flat-leaf parsley


Extra virgin olive oil





Preheat the oven to 200 degrees C (gas mark 6).


Place the tomatoes, skin-side down, in a large roasting tray with the garlic cloves and a drizzle of olive oil.


Season and roast for 30 minutes until the tomatoes are sticky and browned around the edges.





Meanwhile, heat 2tbsp of olive oil in a pan.


Add the onion and celery and cook for around 10 minutes on a low heat until softened but not coloured.





Take the tray from the oven and pinch the skins off the tomatoes.


Discard the skins, then add the tomatoes to the pan with the onion and celery.


Squeeze the garlic out of its skin and add to the pan with the stock and beans.


Bring to the boil then reduce heat and simmer for 20 minutes.





Roughly chop the parsley leaves and stir into the soup.


Drizzle with extra virgin olive oil and serve with a slice of crostini smothered with pesto.

scars