will undoubtedly dazzle others! Use a pastry bag or a plastic baggie with the corner cut out to fill the olives. A cookie press is what functions best. You can also buy pre-roasted garlic in bottles, but I like to make my own.
| Servings: | 6 |
| Yield: | 6 servings |
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
- Preheat oven to broil.
- Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
- In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
- Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 8 g |
| Protein | 12 g |
| Saturated Fat | 0 g |
| Sodium | 590 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious
Yeah a bit bland and too time consuming and messy to make.
I had high hopes for this soup but was disappointed. It needs more seasonings as others noted. I did substitute 2 cans of butter beans for the cannellini beans, otherwise followed the recipe and added basil, oregano, and a pinch of thyme. Perhaps the addition of bacon bits or something savory and salty would help pump up the flavor.
Too much onion, next time I’ll reduce it by half or quarter and add another pepper.
I give the original recipe 3.5 stars, but after I added about 1 tsp dried basil, about 1 tsp Italian seasoning, 1-16 oz can tomato sauce and a dash of garlic powder, I give it 5 stars. I served it hot and garnished with a little sour cream and it was delicious. My husband even said it was really good. Thanks for the basic recipe and the the additional comments.
so good, give it a try!!
It was pretty good but not great. Roasting the peppers was kind of a pain – the skins were tough to remove except where they were really charred. Would use canned next time if I make it again.
Awesome! I altered recipe by roasting peppers on my Traeger grill, added 1 can of Rotel, 1 can beans. I puréed using Bullit blender and used 1/2 the amount of broth in addition to 1/2 chipotle spice.
I don’t like prepared roasted peppers, and roasting them yourself in the broiler only adds about 3 minutes to the process. I added a large can of cento brand tomatoes with juice, more garlic, basil, a lot of garlic salt. Used it immersion blender. Stirred in 4 ounces of shredded Gouda right before serving. I was trying to replicate a restaurant dish I’d had earlier in the week. This was pretty close and excellent! Even my kids (ages 3-14) asked for seconds!
Very flavorful and easy to make.
Honestly, I found this to be a little bland. I kept trying to fix it with seasoning, and wound up over-salting just trying to wake the flavor up.
This recipe worked up like clockwork. We found that we sprinkled cilantro and green onion on top after heating and it was even MORE YUMMY. This will become a family favorite.
I loved it. I made some changes. I add one more clove of garlic. Plus cumin and coriander. According to taste kept putting it till I felt it was right. I served it with melted feta cheese and toasted bread sprinkled with olive oil. It just might be my new favourite soup.
The mistake I made was using cocktail onions that come in a jar. I’m snowed in and was trying to compromise with the ingredients that I did have. Not sure what the recipe is missing, but for all the work I think I will buy this soup off the shelf next time.
I’m only giving this 3 stars because as it’s written it’s not very flavorful. However it’s a good base if you take others suggestions and add in some herbs and season it to your taste. I added oregano and basil as a few reviewers suggested. I also cut the peppers in half, stemmed and seeded them before roasting. I used an immersion blender to blend the soup in the pot.
I seldom make changes the first time I make something, but in this case I did substitute pinto beans. I also added two jalapeno peppers to give it a little subtle zing. My peppers were a little small and so I used four of them. Definitely will make it again.
As is this recipe is very bland. I did have to trade out the chicken broth for veggie broth since my husband is a vegetarian. I used the suggesteions already posted, but also added a can of roasted tomatoes, 1tsp each of thyme, oregano, basil, paprika and black pepper. After that my family loved it.
I must say after making this now twice, it just is surprising how good it is. I would never have thought of,this as just a meal on its own, but it is very filling. The first time I used half the beans and it was a bit thin. The second time I followed the recipe to the letter and it was perfect. A definite redo.
I made this soup today and found it very BLAND. I used low sodium broth due to health restrctions. I added basil, Mrs Dash’s salt replacement, some ground red pepper, and I feel its still very blah. Any suggestions for a low sodium kick for this recipe? It great having all the protein with no cholesterol in the recipe. Need help adjusting the seasonings
I found this recipe trying to use up some old mini sweet peppers. I roasted two large peppers, 5 garlic cloves and the peppers and blended all in food processor. I chopped up celery and sautéed them until soft. I added 3t salt, a bunch of cracked pepper, basil, oregano, 1 1/2 t cumin, and a bunch of cayenne. I didn’t add any broth. I think I didn’t have enough peppers but it was delish. I cooked it for a while but eventually added everything to my vitamix for s super smooth soup. Now I just need a grilled cheese with it!
This was a pretty tasty soup which uses roasted red bell pepper blended with beans for a yummy result. I did a few things differently from the recipe though. I’m not the biggest fan of white beans so I used pinto beans instead which complimented the flavor of the roasted red bell peppers. Vegetable broth was used as opposed to chicken broth and the garlic was doubled. This was really simple to make and only used a couple of ingredients. This was very smooth and nice to have on a cold day.