White Bean and Roasted Tomato Soup

3 large ripe tomatoes

2 tablespoons unsalted butter

1 medium onion, roughly chopped

3 garlic cloves, roughly chopped

1 cup dry white wine

3 cups small navy beans, rinsed in cold water, picked over, and soaked in water to cover overnight

4 cups chicken or vegetable stock or water

1 tablespoon pureed canned chipotles

2 tablespoons fresh lime juice

Salt and freshly ground pepper

Heat the broiler.  Broil the tomatoes for about 10 minutes, turning, until the skins are blackened.  Set aside.

In a saucepan over medium heat, melt the butter and sweat the onion and garlic for 5 minutes, or until translucent.  Raise the heat to high, add the wine, and bring to a boil.  Reduce for 10 to 15 minutes, or until the wine has completely evaporated.

Drain the beans.  Reduce the heat to medium, add the beans and stock, and cook uncovered for 45 minutes to 1 hour, or until the beans are cooked through.  Remove from the heat and add the pureed chipotles, lime juice, and salt and pepper to taste.  Stir to combine.  Break up the reserved tomatoes and add them to the soup.  Remove half the mixture and puree in a blender or food processor.  Return it to the pot, reheat, and stir well. 

May be made up to 2 days ahead, then kept covered and refrigerated.  Reheat, stirring, just before serving.

Makes 8 servings.

From Bold American Food by Bobby Flay