Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 yellow, red or orange bell peppers

  3. 1 tablespoon olive oil

  4. 1 small onion -- chopped

  5. 1/8 teaspoon crushed red pepper

  6. 29 ounces vegetable broth

  7. 15 ounces canned cannellini beans -- rinsed and drained

  8. 1 bunch arugula -- sliced

Instructions Jump to Ingredients ↑

  1. 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.


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