Roasted red bell pepper soup

Recipe Information

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 or vegetable broth

• Salt and black pepper to taste

Directions

• To make the roasted peppers, preheat an oven to broil. Place the peppers on a baking sheet on the top rack of the oven. Broil the peppers, using tongs to turn them, until each side becomes blackened. Transfer blackened peppers to a paper bag, seal tightly, and let rest for 20-30 minutes. Remove peppers from bag. Peel skin and remove seeds and stems. Chop the roasted peppers and set aside.

• Sauté the onion and garlic in olive oil in a large pot over medium heat for five minutes, or until the onion is translucent. Add the chopped peppers and continue sautéing for two to three minutes.

• Add the broth and beans and stir until well incorporated.

• Puree small batches of the soup in a blender and set aside. When all batches have been pureed, return the soup to the pot and cook for five minutes over low heat. Season to taste with salt and pepper.

Nutrition (per serving)

• Calories: 207 cal

• Total fat: 3g

• Saturated fat: <1g

• Cholesterol: 0mg

• Sodium: 10mg

• Potassium: 794mg

• Carbohydrate: 35g

• Fiber: 8g

• Protein: 11g