Chunky Tuscan White Bean Soup

Instructions

Romesco Sauce:

1. Place the red peppers, almonds, tomato sauce, parsley, garlic, paprika and chipotle chili pepper into a food processor; cover and process until mixture is combined. While processing, slowly drizzle in olive oil until blended. Season with salt and pepper to taste.

Soup:

1. Heat oven to 400°F. Line a 17 x 12-inch baking pan with aluminum foil.
2. Place potatoes and carrots on prepared pan. Drizzle with 2 tablespoons olive oil; toss to coat. Arrange vegetables in a single layer. Lightly season with salt and pepper. Bake for 25-30 minutes or until vegetables are crisp-tender, turning once.
3. Warm remaining olive oil in a Dutch oven over medium heat. Add onion; cook and stir for 4-6 minutes or until crisp-tender. Add garlic; cook and stir for 1 minute.
4. Reduce heat to medium-low. Gradually stir in the vegetable broth, beans and bay leaf. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 10-15 minutes, stirring occasionally.
5. Remove from the heat. Cool slightly. Remove and discard bay leaf. Stir in roasted vegetables. Set aside half of the soup.
6. Process remaining soup in a blender or with an immersion blender until smooth. Return blended and reserved soup to the pan. Warm soup over low heat, stirring constantly. Gradually stir in fontal until melted. Remove from the heat. Season with salt and pepper.
7. Garnish servings with the romesco sauce, additional fontal and parsley.