Add the basil straight into the blender with the soup – minimum cooking means maximum flavour.
Tomato and borlotti bean soup with sundried tomato garlic bread and hazelnut dukkah
Cook time: 30 minutes
Heat the oven to 200 degrees Celsius.
Dice the onion and the carrot.
Chop the fennel in half lengthwise, peel off a few of the layers, this will make it easier to dice. Dice the fennel.
Mince the garlic.
Cut the tomatoes in half and lay on a baking tray. Season with salt, pepper, sugar and olive oil. Roast for 10 to 12 minutes, until just starting to brown.
In a medium pot on medium heat, sweat the onions, fennel and carrot in a little oil for 5 to 6 minutes. Add the garlic, a pinch of salt and a pinch of sugar, then cook for another minute.
Once the onions are translucent and the garlic is just starting to brown, add the tomatoes and stir well. Add the water and cook for about 15 minutes, taste and add more salt, if needed.
While the soup is cooking, prepare the sundried tomato garlic bread. Slice the bread on a slight bias, not quite all the way through. Spread each slice with the butter, then wrap in foil and place in the oven for 15 minutes. If you like it crispy, unwrap it and cook for another 5 minutes.
Once the soup is ready, remove from the heat and add the basil leaves. Blend for at least a minute, until very smooth. You may need to add a little more water.
Open, strain, and rinse the beans. Return the soup to the pot along with the beans and heat through. Taste and add more salt as needed.
Serve soup sprinkled with dukkah and garlic bread on the side.