Baked Tomato & Red pepper with Chirizo & Borlotti bean soup

400g Tomatoes ( cut in quarters )
2 Red peppers ( cut into chunks )
5 Tbsp Olive oil
75g Chorizo sausage ( cut in 1/4" slices)
2 Large garlic cloves (crushed)
1 Red chilli (finely chopped)
1 400g tin Borlotti beans ( rinsed and washed)
500ml vegtable stock

Preheat oven to 200 C /400 F/ gas mark 6 put tomatoes and red peppers in
roasting tin season with salt and pepper and toss with 3 Tbsp olive oil,
roast for 30-40 mins until browned around edges. In the meantime heat the
remaining olive oil in a frying pan and gently fry the sausage approx 3
min add the garlic and chilli and cook for a further 2 min. Remove from
the fire and stir in the beans. Remove the tomatoes and peppers and place
in a food processor or blender with half the stock, blend until nearly
smooth. Put the mixuture in a large saucepan, add remaining stock,
chorizo and beans mixture, simmer for 5 mins. Serve with thick toasted
slices of ciabatta bread


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