Jacket Potato and Beans Soup

Por Jamie Oliver · 30 min

Ingredientes

Modo de preparo

1. Preheat the oven to 180°C (350°F, gas 4).
2. Peel and wedge the onion, halve the tomatoes, and place them in an ovenproof casserole with the whole garlic cloves and the tomato vines. Drizzle with 2 tablespoons of olive oil, season with salt and black pepper, and roast for 45 minutes, until soft and collapsed.
3. Cut the cold jacket potatoes, skin on, into bite-sized pieces. Place on a baking tray, drizzle with 1 tablespoon of oil and season with salt and pepper. Put them in the oven when the tomatoes have 30 minutes left, and roast until crispy and golden. Set aside.
4. When the tomatoes are cooked, remove the vines and set the pan over high heat. Crumble in the stock cube and add 500ml of water. Bring to a simmer and cook for 5 minutes, then blend with a stick blender until smooth.
5. Drain the beans, reserving the juice. Add them to the pan and stir, adding some bean juice if the soup is too thick. Stir in the honey, season with salt and pepper, and cook for a further 5 minutes.
6. Divide the soup between bowls, top with the crispy potato pieces and a generous grating of cheese.

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