CalzinoCapo.com

 Site Search:
 
      Home     Recipes     Store

Chilled Yellow Pepper and White Bean Soup

Home | Recipes | C
Soups/stews Summer

Ingredients:

  • 3 Yellow, red or orange bell
  • Peppers
  • 1 tb Olive oil
  • 1 sm Onion -- chopped
  • 1/8 ts Crushed red pepper
  • 29 oz Vegetable broth
  • 15 oz Canned cannellini beans --
  • Rinsed and drained
  • 1 bn Arugula -- sliced

Directions:

Char bell peppers over gas flame or in broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
 
Heat oil in heavy medium saucepan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add bell peppers amd crushed red pepper and saute 1 minute. Add broth and cannellini. Bring to a boil. Reduce heat, cover and simmer 15 mintues. Strain vegetables, reserving broth. Transfer vegetables to processor; puree. Gradually mix in 2 cups reserved broth. Transfer puree to bowl. Stir in remaining broth. Season with salt and pepper. Cover; chill until cold. (Can be made one day ahead. Keep chilled.)
 
Ladle soup into bowls. Top with generous amount of arugula and serve.
 
Posted to MC-Recipe Digest V1 #156
 
Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT)
 
From: HP_WALLS@WOCO.OHIO.GOV
 
Recipe By : Bon Appetit/July 1994