Roasted Red Bell Pepper and Bean Soup

Bon Appetit July 1994


  • 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)
  1. Char bell peppers in frying pan or in broiler; place in bag and let stand for 10 minutes.
  2. Peel, seed and chop the peppers into small pieces.
  3. Heat oil in heavy saucepan or pot over medium heat.
  4. Add onion and saute till tender, about 5 minutes.
  5. Add bell peppers and crushed red pepper and saute for a minute.
  6. Add broth and beans. Bring to boil.
  7. Reduce heat, cover, and simmer for 15 minutes.
  8. Strain vegetables, reserving broth. Transfer vegetables to blender and puree.
  9. Gradually add in 2 cups broth.
  10. Transfer puree to bowl and stir in remaining broth.
  11. Season with salt and pepper; top with chives.
  12. Can serve hot or cold.
recipes/roasted_red_bell_pepper_and_bean_soup.txt · Last modified: 2015/06/11 17:01 by mcf
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