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| + | Roasted Red Bell Pepper and Bean Soup | ||
| + | |||
| + | Bon Appetit July 1994 | ||
| + | |||
| + | Ingredients: | ||
| + | * 3 yellow, orange or red bell peppers (can buy already roasted) | ||
| + | * 1 tablespoon olive oil | ||
| + | * 1 small onion, chopped | ||
| + | * 1/8 teaspoon dried crushed red pepper | ||
| + | * 2 cans low salt chicken broth; 14 1/2 oz each,(equals 29 oz total) | ||
| + | * 1 can white cannelini or great Northern beans,(15 to 16 oz) drained and rinsed | ||
| + | * (1 bunch fresh chives or arugula, chopped) | ||
| + | |||
| + | - Char bell peppers in frying pan or in broiler; place in bag and let stand for 10 minutes. | ||
| + | - Peel, seed and chop the peppers into small pieces. | ||
| + | - Heat oil in heavy saucepan or pot over medium heat. | ||
| + | - Add onion and saute till tender, about 5 minutes. | ||
| + | - Add bell peppers and crushed red pepper and saute for a minute. | ||
| + | - Add broth and beans. Bring to boil. | ||
| + | - Reduce heat, cover, and simmer for 15 minutes. | ||
| + | - Strain vegetables, reserving broth. Transfer vegetables to blender and puree. | ||
| + | - Gradually add in 2 cups broth. | ||
| + | - Transfer puree to bowl and stir in remaining broth. | ||
| + | - Season with salt and pepper; top with chives. | ||
| + | - Can serve hot or cold. | ||