Prep Time: 15 minutes
Cooking Time: +- 40 minutes
Serves: 4
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Roasted Onion, Garlic and White Bean Soup., I received a #ZZ2MouthwateringBox and the challenge was to create a dish using 2 or more of ZZ2’s products – the chosen ingredients to be the heroes of course.  I made a mouthwatering winter soup of ZZ2’s white onions and garlic roasted in olive oil and fresh thyme blended with white cannellini beans, stock and cream. The flavour the roasted onions and garlic bring to this soup is sublime.  I couldn’t resist ZZ2’s new sundried tomatoes, so I made a Sundried Tomato and Chorizo “Jam” to serve on garlicky bruschetta. Good grief, this combo is so good with the soup, borderline addictive I might add.  I also tossed an assortment of ZZ2’s baby tomatoes together with olive oil, fresh basil and garlic for another bruschetta topping. These tomatoes are so vibrant and flavourful, I didn’t want to mess with them too much.
So my dish is more like a wintery mezze of a warm comforting soup served with garlicky bruschetta, Sundried Tomato and Chorizo Jam and a Fresh Tomato Salad.  A wonderful marriage of flavours and textures, simply tuck in and mop up!

Roasted onion, garlic and white beans soup Onion, Garlic and White Bean Soup
with Bruschetta, Sundried Tomato & Chorizo Jam and Fresh Tomato Salad

1 large bulb of garlic
½ c (125 ml) milk
½ c (125ml) water
3 large white onions, peeled and quartered
5 sprigs fresh thyme
Olive oil for drizzling
1 x 400 g can white cannellini beans, rinsed and drained
+- 2 c (500 ml) hot prepared chicken or vegetable stock
½ c (125 ml) cream
Salt and pepper to taste
To serve
A few fresh thyme leaves
Good quality olive oil

Sundried Tomato & Chorizo Jam
100 g ZZ2 Sundried Tomatoes
1 ½ c (375 ml) hot prepared chicken stock
125 g Spicy Chorizo sausage, blended into crumbs using a food processor
½ t (2.5 ml) dried thyme
3/4 c (185 ml) brown sugar

Fresh Tomato Salad

500 g assorted ZZ2 baby tomatoes ( I used Bacio, Favo, Spanish Sante and Romanita)
3 T (45 ml) good quality olive oil
handful of basil leaves, roughly chopped
2 cloves garlic, crushed
Salt and pepper to taste

1 large ciabatta, thinly sliced
Olive oil for drizzling
Salt and pepper
3 fat cloves garlic

Preheat the oven to 180°C.
Cut the bulb in half exposing all the cloves and place into small pot with the milk and water. Cover and simmer for 8 minutes. Remove garlic from the milk, place in a piece of foil with 1 sprig of thyme and drizzle with olive oil, wrap into a parcel. Discard the poaching liquid.
Place the onions quarters and garlic parcel on a lightly greased baking tray. Drizzle generously with olive oil, top with sprigs of thyme and season with salt and pepper. Roast for 35 – 40 minutes or until softened and slightly caramelized.
Remove garlic from the parcel and squash soft cloves out of the bulb casing into a blender together with the roasted onions and beans. Blend until it forms a paste then slowly add the hot stock until you have reached the desired consistency and the soup is smooth. Lastly add the cream and season to taste. Pour into a slow cooker or pot to keep warm.  If you prefer an ultra-smooth soup, pass through a sieve.
In a medium bowl, soak the sundried tomatoes in the hot stock for 15 minutes.
In a small saucepan, fry the chorizo crumbs until crispy. Add the soaked tomatoes together with the soaking stock, thyme and sugar. Stir over a low heat until sugar dissolved then cover and simmer gently for 15 minutes. Remove lid and simmer for another 15 -20 minutes or until the mixture is reduced, sticky and syrupy.  Spoon into an airtight sterilized jar.  This can be refrigerated for up 2 weeks.
Tomato salad
Halve or slice the tomatoes (depending on size and shape), combine with olive oil, basil and garlic. Season to taste.
Preheat the oven to 200°C.
Place slices of ciabatta onto a large baking tray. Drizzle generously with olive oil. Bake in the oven for 10- 15 minutes or until golden and crispy. Rub fresh garlic cloves immediately onto the crispy bread and season to taste.
To serve:
Serve soup in heated bowls drizzled with grassy olive oil and sprinkled with thyme leaves. Enjoy with bruschetta.
Serve the bruschetta on a platter with sundried tomato & chorizo jam and fresh tomato salad.

roasted onion, garlic and white bean soup onion and garliccannellini beans ZZ2 tomatoes and basilThe #ZZ2MouthwateringBox contained the following:
1 kg LSL Tomatoes
2 x Romanitas
1 x Bacio
1 x Rigoletto
1 x Sante
1 x Onion sock
1 x garlic bulb pack
2 x Avos
2 x packets Sundried Tomatoes
Avo slicing tool

ZZ2 is running a Facebook competition. Win your very own #ZZ2MouthwateringBox plus a Checkers voucher worth R1000! All you need to do is tell ZZ2 (make a comment on their Facebook page) what dish you’d create with this bountiful box of delicious produce.
*Competition ends Friday 10 July*

#ZZ2MouthwateringBoxP.S. What did I do with the avo you ask?  I simply smashed it on seed toast with LOTS of butter and a squeeze of lemon juice. My favourite way to eat avo, I couldn’t resist 😉  #avotoastfordays

2 Responses

    • Carey Erasmus

      Thank you Des, I had fun thinking “out the box” with ZZ2 produce 😉


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