White Bean & Roasted Tomato Soup
paired with Sauvignon Blanc
Pureed beans add a satisfying richness to this hearty winter soup

1/2 cup dried small white beans, such as Great Northern
3 cups de-fatted reduced-sodium chicken stock
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves
2 lbs. plum tomatoes (about 12 to 15), halved and seeded
5 cloves of garlic, minced
1 /12 tabs. olive oil
1/4 cup dry vermouth
1 tabs. chopped fresh sage or 1 tsp. dried rubbed sage
1/2 tsp. sugar
salt & black pepper to taste

Place beans in a medium-sized saucepan with water to cover by 1 inch. Bring to a simmer over high heat. Reduce heat to low and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Drain, return beans to the saucepan, add chicken stock and thyme and bring to a simmer. Reduce heat to low, cover and cook until the beans are tender, 30 to 40 minutes. Meanwhile, preheat oven to 325 degrees F. Arrange tomato halves in a single layer, cut-side up, in a 9-by-13 inch baking dish. Scatter garlic over the tip and drizzle with olive oil.
Bake the tomatoes for about 1 1/2 hours, brushing them with pan juices occasionally, until the tomatoes are shriveled and beginning to brown. Let cool 10 minutes. Slip off and discard skins. Dice 6 of the tomato halves and reserve. Place the remaining tomatoes in a food processor or blender. With a slotted spoon, remove 3/4 cup of the beans and add them to the processor or blender along with a little of the bean cooking liquid. Puree until smooth. Transfer the puree to the saucepan with the beans and add the reserved diced tomatoes, vermouth, sage and sugar. Bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste. The soup can be made up to 2 days ahead and stored, covered, in the refrigerator. Serves 4.