Roasted tomato, chicken and bean soup

LOVE life recipe: low in saturated fat

  • Preparation time: 25 minutes, plus cooling
  • Cooking time: 1 hour
  • Total time: 1 hour 25 minutes, plus cooling

Serves: 6

Ingredients

1.5kg ripe tomatoes, halved widthways

6 echalion shallots, halved or quartered if large

4 garlic cloves, peeled

2 whole red chillies, stalks removed (deseeded, if liked)

25g pack basil, leaves and stalks separated

1 tbsp vegetable oil

8 chicken thighs

400g can cannellini beans, drained and rinsed

Method

1. Preheat the oven to 200˚C, gas mark 6. Toss the tomatoes, shallots, garlic, chillies and basil stalks with the oil; season. Scatter in one layer over a baking tray. Top with the chicken thighs, skin-side up; season. Roast for 45-55 minutes, until the veg are soft and the chicken is thoroughly cooked, with no pink meat and the juices run clear.

2. Set the chicken aside, cool and shred; discard the skin and bones. Blitz everything else in a food processor until smooth, in batches, if needed.

3. Transfer the soup to a pan and add 200-300ml water until smooth. Add the beans and most of the chicken; simmer for 5 minutes. Stir in most of the basil leaves. Serve, topped with the remaining basil and chicken.