Autumn Soup With Pesto Crostini

• 16 oz small tomatoes, halved
• 1 tsp flaky sea salt
• 1 tsp sugar
• 1 None lemon, zested
• 2 None red peppers
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 4 cups tomato puree
• 3.5 oz green beans, trimmed, slivered
• 2 None small firm zucchini, trimmed, diced
• None None Pesto Crostini
• 12 thin slices ciabatta
• 1 clove garlic, minced
• 3 tbsp fresh basil leaves
• 1/4 cup toasted pine nuts
• None None shaved Parmesan cheese, to garnish
• 2 tbsp extra virgin olive oil

1. Preheat oven to 450u0b0F. Line a shallow baking tray with parchment paper. Arrange tomatoes, cut-side up, in prepared tray. Sprinkle with flaky sea salt, sugar and a little fresh black pepper. Sprinkle with lemon zest then drizzle with olive oil. Roast for 30 mins, until collapsed and lightly charred. When cool enough to handle, peel, discarding peels.
2. Char peppers over an open flame or under a broiler. When completely blackened, transfer to a plate, cover with plastic wrap and set aside to cool. Remove charred skin then cut peppers in 1/2. Remove cores and seeds. Chop coarsely.
3. Heat olive oil in a medium saucepan over medium heat. Cook garlic for 1 min, until just starting to brown. Add tomato puree and 2 cups water. Bring to a gentle boil then lower heat, partially cover and cook for 20 mins.
4. Add green beans and pepper to soup. Cook for 15 mins, partially covered. Add peeled tomatoes and zucchini. Cook for 2-3 mins. Season.
5. Meanwhile, to make the pesto crostini, reduce oven to 350u0b0F. Brush bread with olive oil. Arrange on a baking tray and bake for 5-7 mins, or until golden brown. Top crostini with garlic, basil, pine nuts and Parmesan. Drizzle with extra virgin olive oil.
6. Serve soup with pesto crostini.

tomatoes, salt, sugar, lemon, red peppers, olive oil, garlic, tomato puruee, green beans, zucchini, crostini, thin, clove garlic, basil, nuts, parmesan cheese, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/36858 (may not work)