Cannellini Beans and Roasted Tomato Soup
Ristorante DiPaolo, www.ristorantedipaolo.com, Turners Falls, MA
Roast tomatoes at 350 degree F for 20 minutes, or until skins begin to wrinkle. Remove, and allow tomatoes to cool before removing skins.
Place refrigerated pot of beans onto the stove at medium heat. Add a bay leaf and chicken stock. As mixture comes to a slow boil, use a large spoon to skim foam off the top.
Once beans reach a full boil, reduce the heat to a simmer, and slowly cook the beans until soft and tender - about one hour.
In a heavy-bottomed sauté pan, add olive oil and pancetta, and sauté over medium heat for 5 minutes, stirring constantly.
Add garlic, celery, carrots, onions, oregano, cumin and sauté for about 12 minutes, or until the onions become translucent.
Add the peeled roasted tomatoes. Continue sautéing for another 5 minutes.
Add all sautéed ingredients to the pot of beans. Continue cooking on low heat for 15 minutes.
Recommended wine/beer for Cannellini Beans and Roasted Tomato Soup: