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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Red Bell Peppers and Beans are a great combination. I like to substituting ingredients in this soup for variety: sometimes one red pepper and another of a different color; or half cannelini and half garbanzo beans; or use vegetable stock instead of chicken. Ingredients:
2 red bell peppers |
2/3 onion, chopped |
2 teaspoons minced garlic |
2 teaspoons olive oil |
1-1/3 (15 ounce) cans cannellini beans, drained and rinsed |
1-1/3 (14.5 ounce) cans chicken broth |
salt and pepper to taste |
Directions:
1. Preheat oven to Broil.
2. Place the bell peppers on a baking sheet and broil them on the top rack of the oven. Turn them with tongs until all sides are blackened and peppers are soft. Put the blackened peppers in a paper bag, close tightly and let cool for 20 to 30 minutes. Then peel the skin off the peppers. Discard the stem and the seeds. Chop the peppers and set aside.
3. In a large pot over medium heat, saute the onion and garlic in the olive oil for 3-5 minutes, until translucent.
4. Add the roasted red peppers and sauté for 2 to 3 more minutes.
5. Add the chicken broth and the beans, stirring well.
6. Use a blender to puree the soup in small batches and return to the pot over low heat for 5 minutes.
7. Serve
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