This delicious Roasted Pepper and White Bean Soup is hearty and healthy. You'll love the flavors in this easy-to-make soup. Great for entertaining.
- 3 large red or yellow bell peppers
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/8 teaspoon crushed red pepper
- 3 1/2 cups warm water
- 1 can (15 ounces) cannellini (white kidney) beans, undrained
- 4 MAGGI Chicken Flavor Bouillon Cubes
PLACE bell peppers on baking sheet. Broil, turning peppers frequently, until sides are blistered and charred. Remove from broiler. Carefully place peppers in plastic or paper bag; let stand for 20 minutes. Peel; remove core and seeds.
HEAT oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 5 minutes or until tender. Add roasted peppers and crushed red pepper; cook for 1 minute. Stir in water, beans and juice and bouillon. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 minutes.
TRANSFER mixture to food processor or blender (in batches, if necessary.) Cover; process until smooth. Return to skillet. Bring to a boil. Reduce heat to low; cook for 5 minutes.
Review This Recipe
Good Tasting and Quick
Fixed this using canned roasted peppers. Quick, easy, and delicious! A little spicy but used yohurt as a topping to reduce heat -- I put in too much crushed red pepper.
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