Chilled Yellow Pepper and White Bean Soup

Ready in 1 hour

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Ingredients

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

Original recipe makes 4 Servings

Servings  

Preparation

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

Calories Per Serving: 18 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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