CHILLED YELLOW PEPPER AND WHITE BEAN SOUP
Categories Soup/Stew Food Processor Bean Pepper Low Cal Lunch Arugula Bell Pepper Summer Chill Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- 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 sauté until tender, about 5 minutes. Add bell peppers and crushed red pepper and sauté 1 minute. Add broth and cannellini. 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. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.)
- Ladle soup into bowls. Top with generous amount of arugula and serve.
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MALAK GAMING
[email protected]I would not recommend this recipe to anyone. It was a complete failure.
gabr1xl O
[email protected]This soup was a waste of time and ingredients. It was bland and unappetizing.
MD Mukshit Rahman
[email protected]I was disappointed with this soup. The flavors were not as vibrant as I expected.
Tiktok video With Hussain
[email protected]I followed the recipe exactly, but my soup turned out too thick. I had to add more chicken broth to thin it out.
Bigger Man
[email protected]This soup is a bit bland for my taste. I added some extra garlic and cumin to give it more flavor.
Jayce Wise
[email protected]I'm not a big fan of white beans, but I really enjoyed this soup. The flavors were well-balanced and the soup was very refreshing.
Emiliano Nunez
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved the sweet peppers and the creamy texture.
Bianca Cooper
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved the unique flavor.
Fawad Ahmad
[email protected]This soup is perfect for a light lunch or dinner. It's also very healthy, thanks to the fresh vegetables and beans.
Super Slushy
[email protected]I wasn't sure about this soup at first, but it really grew on me. The flavors are subtle but complex, and the texture is smooth and creamy.
Moeketsi Moeketsi
[email protected]This soup is a great way to use up leftover roasted peppers. I also added some cooked chicken for extra protein.
Abrar Saim
[email protected]Delicious and refreshing! I added a bit of extra spice with some chopped jalapeños.
Dre
[email protected]I've made this soup several times now, and it's always a crowd-pleaser. It's the perfect dish for a hot summer day.
Raja Ahbab
[email protected]This soup was easy to make and packed with flavor. I used fresh yellow peppers from my garden, and they really made the dish.
MD Sahansa
[email protected]I'm not usually a fan of cold soups, but this one changed my mind. The combination of the sweet peppers, tangy tomatoes, and creamy beans was perfect.
btw_ itsdanish
[email protected]This soup was a hit at my summer party! The flavors were so refreshing and light, and the presentation was beautiful. I loved the contrast of the bright yellow peppers and the creamy white beans.