CHILLED YELLOW PEPPER AND WHITE BEAN SOUP

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Chilled Yellow Pepper and White Bean Soup image

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

3 yellow, orange or red bell peppers
1 tablespoon olive oil
1 small onion, chopped
1/8 teaspoon dried crushed red pepper
2 14 1/2-ounce cans low-salt chicken broth
1 15- to 16-ounce can cannellini (white kidney beans), rinsed, drained
1 bunch fresh arugula, sliced

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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