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.