Plum tomatoes get charred under the broiler then simmer in their juices with fresh basil leaves. A quick zip of the blender purees them together and provides a base for the cannellini beans and pearl barley. A splash of sherry vinegar brightens all the flavor and a touch of red chile flake gives it some warmth. Cook, relax and enjoy!
What you’ll need:
1/3 cup barley
1 lb plum tomatoes
1 15 oz can cannellini beans
1 sprig basil
½ teaspoon sherry vinegar
1/8 teaspoon dried red chile flake
freshly ground black pepper
rimmed baking sheet
immersion blender, food processor, or blender
Bring 1 cup water to a boil in a small saucepan. Add barley, reduce heat and simmer, covered, until water is absorbed, about 30 minutes.
Cut tomatoes in quarters lengthwise. Toss on a rimmed baking sheet with ¼ cup olive oil and the red chile flake. Season with salt and pepper.
Preheat broiler with rack 6 inches from heat source. Place baking sheet on rack and broil until tomatoes are charred, about 7 mins. Flip tomatoes and broil until juicy and collapsed, 5 minutes more.
Transfer tomatoes, oil and any juices from the baking sheet to a medium saucepan. Add 1 cup water and leaves from basil (reserving a few for garnish) sprig. Bring to a simmer and cook 5 minutes.
Use an immersion blender to purée soup in the saucepan (or puree in food processor or blender). Season to taste with salt and pepper.
Rinse and drain beans. Add beans to soup and cook for 5 minutes. Season with salt and stir in vinegar. Serve soup topped with barley, a drizzle of oil and reserved basil leaves. Enjoy!