Roasted Tomato and White Bean Soup with Herb Pesto

Herb Pesto Ingredients:

1/4 cup sage leaves

1/4 cup tarragon leaves

3 garlic cloves

3 Tbsp pine nuts

2 Tbsp grated parmesan

1/2 cup olive oil

Salt and freshly ground black pepper

Directions:
Herb Pesto: In a food processor, combine the sage, tarragon, parsley, garlic, pine nuts, and cheese and process for 20 seconds, slowly adding the olive oil while the machine is running. Transfer to a mixing bowl and add salt and pepper to taste.

Roasted Tomato and White Bean Soup: Preheat the broiler or prepare a wood charcoal fire. On an oiled rack, broil or roast the tomatoes for 10 minutes, turning, until the skins are blackened. Set aside. In soup pot, over medium heat, melt the butter and sweat the onion and garlic for 5 minutes, or until translucent. Raise the heat to high, add the wine, and bring to a boil. Reduce for 10-15 minutes, or until the wine has completely evaporated.

Add 1 can of the white beans, stock, and 1/2 of the tomatoes. Cook uncovered for 15 minutes. Remove from the heat and add the pureed chipotles, lime juice, and salt and pepper to taste. Puree the soup in a food processor, or hand blender, then return it to the pot and stir well. Add the remaining beans and tomatoes, and heat thoroughly. Serve in individual bowls, garnished with the pesto.