- 6 large vine tomatoes, cored and cut into wedges
- 1 handful sage leaves
- 4 tbs olive oil, divided
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 tsp dried sage
- 1 pinch sugar
- 400 g (1 and 3/4 cups) tinned cannellini beans, drained
- 1L vegetable stock
- 200 g (1 cup) tomato passata
- 50 g (1/2 cup) Parmesan, finely grated
- Freshly ground black pepper
Preheat the oven to 200°C (180° fan).
Toss the tomatoes and sage leaves with 2 tbsp olive oil in a roasting dish. Roast until the tomatoes are very soft and charred at the edges, about 40-45 minutes. Remove from the oven and set aside the sage for a garnish.
Heat the remaining olive oil in a large saucepan set over a medium heat. Add the shallot, garlic, and a pinch of salt, sweating until softened, about 5 minutes. Stir in the dried sage and sugar.
Stir in three-quarters of the roasted tomatoes and three-quarters of the cannellini beans, reserving the remainder. Stir in the stock, passata, and a pinch of salt and pepper.
Bring to a steady simmer, cooking for 30 minutes, stirring from time to time.
When ready, purée with an immersion blender or in batches using a food processor or blender. Return the soup to a simmer and stir in the Parmesan, reserved cannellini beans, and some salt and pepper to taste.
Ladle into bowls and garnish with the remaining tomato wedges and roasted sage leaves.