Rustic White Bean, Grilled Vegetable Soup

This is the perfect fall soup. The tomatoes and basil are still fresh, but the evenings are getting crisp. This comes from the Weber's Big Book of Grilling

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  large yellow onion, cut into 1/2-inch slices
• 8  large plum tomatoes, cored
• 2  tablespoons extra virgin olive oil, plus extra for brushing on vegetables
• 1  teaspoon garlic, minced
• 2 (15 ounce) cans cannellini beans, with liquid
• 1⁄2 cup fresh basil, coursely chopped
• 2  teaspoons  balsamic vinegar
•  fresh ground black pepper, to taste
•  salt, to taste

Directions

1. Lightly spray or brush the onion slices and tomatoes with olive oil. Grill the onion over direct, high heat until lightly charred on both sides, 10 to 12 minutes, turning once halfway through grilling time. Grill the tomatoes over direct, high heat until the skins are loosened and lightly charred on all sides, 3-5 minutes, turning occasionally.
2. Peel and discard the loosened skins from the tomatoes. Roughly chop the tomatoes and onions. In a large saucepan, heat the olive oil over medium high heat. Add the garlic and grilled onions and saute for 2 minutes, stirring occasionally. Add the grilled tomatoes, cannellini beans (with liquid), and basil. Season with salt and pepper to taste.
3. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Season again with salt and pepper if needed. Add the balsamic vinegar, give the soup a final stir, and serve.