Red Bell Pepper and White Bean Soup, With Arugula
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3 |
yellow, orange or red bell peppers |
1 |
tablespoon olive oil |
| 1 |
small onion, chopped |
1/8 |
teaspoon dried crushed red pepper |
28 |
ounces chicken broth |
1 |
can cannellini or navy beans, rinsed, drained |
1 |
bunch fresh arugula, sliced |
| |
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 saucepan over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add bell peppers and crushed red pepper and sauté 1 minute. Add broth and beans. Bring to boil. Reduce heat, cover and simmer 15 minutes. Strain vegetables, reserving broth. Transfer vegetables to processor; purée. Gradually mix in 2 cups reserved broth. Transfer purée to bowl. Stir in remaining broth. Season with salt and pepper. Sprinkle a handful of the sliced arugula on top of each serving. This recipe can be served hot or cold.
Serves 2-4 |
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