Grilled Cheese

I was flipping through a Cooking Light Stacey let me look through and saw a recipe for a Sun-dried Tomato, Roasted Garlic, and White bean dip. I thought it would make a good soup instead.

1 recipe Heidi's Tomato Sauce:
[3 Garlic Cloves, minced
1 tsp red pepper flakes
1/2 tsp salt
1/4 olive oil
1 28oz can Crushed tomatoes
1 Lemon Zest] <--Heidi's Sauce ingredients
1 cup dried Navy Beans
3 garlic cloves, peeled and smashed
1 Onion, quatered
1 head Garlic
Salt
Pepper

Soak the beans overnight. Then cook in water with Smashed Garlic Cloves and Quatered Onion for 1h-1.5h. Save about 2 cups of the Bean cooking water and drain the beans.

Spray the Garlic Head with Pam or rub with oil. Wrap the Garlic Head in foil and roast the Garlic Head @ 400 degrees for 1h.

Put the 1/4 cup of oil in a small (~2 qt) saucepan. Add the red pepper flakes, salt and garlic to the oil. Turn the stove to medium-high heat for ~45sec - 1m. Add the canned tomatoes, stir and heat throughly. When the Sauce is hot zest the lemon into the sauce, stir and remove from heat.

Puree the Beans and roasted garlic cloves (removing the papery skin), using the bean water to thin to your liking. When thinned, stir in the tomato sauce. Serve with Grilled Cheese.

Grilled Cheese

Mozzarella, sliced
Parmesan, grated
Bread
Butter
Fresh Basil Leaves

Lay mozzarella slices on one slice of bread; top Mozzarella with Basil Leaves. Melt butter in skillet. Place Mozzarella Bread in skillet, bread side down. Place Parmesan on second slice of bread. Broil Parmesan Bread, bread side down. [Watch the Parmesan bread closely and don't burn them like I did] Once the Mozzarella starts to melt add the Parmesan Bread, leaving the Parmesan up:

Parmesan
Bread
Basil
Mozzarella
Bread