Name: Chilled Yellow Pepper and White Bean Soup
Yield: Serves 4
Ingredients: 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

This superb starter has no cream and just one tablespoon of oil.

Recipe information

Yield
Serves 4

Ingredients

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

Preparation

Step 1
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.
Step 2
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.)
Step 3
Ladle soup into bowls. Top with generous amount of arugula and serve.

Nutrition Per Serving

Per serving: calories

163; fat

5g; sodium

200mg; cholesterol

0

#### Nutritional analysis provided by Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Per Serving

Recipe notes