Try this Chilled Yellow Pepper and White Bean Soup recipe, or contribute your own.

Still searching for what to cook ?

Name: Chilled Yellow Pepper and White Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 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; 15 oz Canned cannellini beans --

Find the most delicious recipes here

INGREDIENTS

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
15 oz Canned cannellini beans --

Servings

INSTRUCTIONS

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

NOTES

Alert editor

Chilled Yellow Pepper and White Bean Soup

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
15 oz Canned cannellini beans --

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

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (310g)
Recipe Makes: 4 Servings

Calories: 18
Calories from Fat: 8 (44%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 812.8mg		28 %
Potassium 1.1mg		0 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.6g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 18

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe