Chunky Bean And Tomato Soup

• 4 large plum tomatoes, halved
• 3 tbsp olive oil
• 1 None red onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp smoked paprika
• 1 can (15 oz ) cannellini beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup loosely packed fresh basil, torn
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/3 cup grated Parmesan cheese
• None None Crusty bread rolls, to serve

1. Preheat the oven to 350u0b0F. Place tomatoes, cut-side up, on baking pan. Drizzle with 2 tbsp of the oil and season with sea salt and black pepper. Roast for 20-25 mins, until softened.
2. Heat remaining 1 tbsp oil in large saucepan on medium heat. Add onion and saute for 5 mins. Add garlic and saute for 1 min. Add canned and roasted tomatoes, stirring to combine. Using a potato masher, crush tomatoes.
3. Add paprika, beans, chickpeas, basil, parsley and half the Parmesan cheese. If soup mixture is too thick, add 1 cup water. Season to taste. Simmer for 15 mins. (If preparing ahead, cool soup. Transfer to airtight container and refrigerate. When ready to serve, reheat on low heat.)
4. Sprinkle with remaining Parmesan cheese. Serve with bread rolls.

tomatoes, olive oil, red onion, garlic, tomatoes, paprika, cannellini beans, chickpeas, fresh basil, parsley, parmesan cheese, crusty bread rolls

Taken from recipes-plus.com/api/v2.0/recipes/34623 (may not work)