Name: Roasted Red Bell Pepper Soup
Yield: 1
Ingredients: 3 red bell peppers; 1 onion, chopped; 1 tablespoon minced garlic; 1 tablespoon olive oil; 2 (15 ounce) cans cannellini beans, drained and rinsed; 2 (14.5 ounce) cans chicken broth; salt and pepper to taste

Roasted Red Bell Pepper Soup

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Creamy roasted red pepper and cannellini bean soup, with sauteed onions and garlic in chicken broth.

Ingredients:

3 red bell peppers
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14.5 ounce) cans chicken broth
salt and pepper to taste

Instructions:

Heat the oven on the broil setting.
Arrange the bell peppers on a baking sheet and broil on the top oven rack, turning them with tongs until each side is blackened. Transfer the blackened peppers to a sealed paper bag and let them cool for 20 to 30 minutes. Peel off the skin, remove the stem and seeds, chop the peppers, and set aside.
Saute the onion and garlic in oil in a large pot over medium heat until the onion is translucent, about 5 minutes. Add the chopped roasted red bell peppers and continue sauteing for an additional 2 to 3 minutes.
Combine the chicken broth and beans, stirring thoroughly. Puree the soup in batches using a blender, then return to the pot and simmer on low for 5 minutes.

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