2 lb. ripe plum tomatoes
2 tbsp. olive oil
10 oz. onions, roughly chopped
2 garlic cloves, crushed
1 ½ pints vegetable stock
2 tbsp. sundried tomato paste
2 tsp. paprika
1 tbsp. corn flour
15 oz. can cannellini beans, rinsed and drained
15 oz. chopped fresh coriander
salt and pepper

A wonderful chunky soup which oozes flavor. A great winter dish.

Recipe from Heather

Peel the tomatoes. Using a sharp knife make a small cross in each one and place in a bowl. Pour over boiling water to cover and leave for 30-50 seconds.

Drain off the tomatoes and peel off the skins. Quarter them and then cut each piece in half again.

Heat the oil in a large saucepan and cook the onions and garlic for 3 minutes or until just beginning to soften.

Add the tomatoes to the onions, with the stock, sun dried tomato paste and paprika. Season well with salt and pepper. 
Bring to the boil and simmer for 10 minutes.

Mix the cornflower to a paste with 30 ml water. Stir the beans into the soup with the cornflower paste. Cook for a further 5 minutes.

Adjust the seasoning and stir in the chopped coriander just before you serve.