Ingredients
Method
1.Preheat oven to 200ºC/400ºF.
2.Place tomato, onion and garlic in a roasting pan. Combine maple syrup and half the oil in a bowl, season to taste; pour over vegetables, then toss to coat. Roast for 45 minutes or until the tomatoes are very soft and coloured at the edges.
3.Meanwhile, heat remaining oil in a small frying pan over medium heat; fry sage leaves, stirring, for 1½ minutes or until crisp. Remove with a slotted spoon; drain on absorbent paper. Reserve sage oil.
4.Peel roasted garlic. Blend garlic, onion, two-thirds of the tomato and two-thirds of the beans until smooth. Pour mixture into a large saucepan with the water and remaining beans; cook over medium heat, stirring occasionally until heated through. Season to taste.
5.Top soup with remaining tomatoes and crisp sage leaves; drizzle with sage oil.
Use in-season vine-ripened tomatoes when making this soup for a fuller tomato flavour.
Note
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