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1
Preheat oven to 450u00b0F. Line a shallow baking tray with parchment paper. Arrange tomatoes, cut-side up, in prepared tray. Sprinkle with flaky sea salt, sugar and a little fresh black pepper. Sprinkle with lemon zest then drizzle with olive oil. Roast for 30 mins, until collapsed and lightly charred. When cool enough to handle, peel, discarding peels.
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2
Char peppers over an open flame or under a broiler. When completely blackened, transfer to a plate, cover with plastic wrap and set aside to cool. Remove charred skin then cut peppers in 1/2. Remove cores and seeds. Chop coarsely.
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3
Heat olive oil in a medium saucepan over medium heat. Cook garlic for 1 min, until just starting to brown. Add tomato puree and 2 cups water. Bring to a gentle boil then lower heat, partially cover and cook for 20 mins.
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4
Add green beans and pepper to soup. Cook for 15 mins, partially covered. Add peeled tomatoes and zucchini. Cook for 2-3 mins. Season.
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5
Meanwhile, to make the pesto crostini, reduce oven to 350u00b0F. Brush bread with olive oil. Arrange on a baking tray and bake for 5-7 mins, or until golden brown. Top crostini with garlic, basil, pine nuts and Parmesan. Drizzle with extra virgin olive oil.
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6
Serve soup with pesto crostini.
