Roasted vegetables impart a wonderfully sweet flavor and make a hearty soup when combined with beans and spices.
4 large firm, ripe, Florida tomatoes, cut into eight’s
1 large yellow onion, peeled and chopped
1 medium carrot, peeled, and chopped
1 medium fennel bulb, chopped
1 clove garlic, peeled and chopped
3 T. olive oil
1 T. thyme, or 1 t. dried
3 cups canned chicken broth
1 T. tomato paste
½ t. red pepper flakes
2 cups dried black beans, cooked, or 2 (15 oz.) cans
Salt, and freshly ground black pepper
6 green onions, sliced
1 cup yogurt
Makes 4 to 6 servings
Preheat oven to 400 degrees.
Remove vegetables and place in a heavy saucepan, set aside.
Add the chicken broth to the roasting pan and scrape up any browned bits, strain and add to the vegetables. Add beans, pepper flakes and tomato paste and cook over medium heat until flavors blend, about 30 minutes.
Combine tomatoes, onion, carrot, and fennel in a large roasting pan. Add garlic, oil and thyme. Stir to coat. Roast vegetables under broiler until browned and tender, stirring occasionally, about 30 minutes. Add salt and pepper to taste. Ladle into bowls and top with green onions and a dollop of yogurt.