White Bean Bisque With Red Pepper Swirl
- Reviews 1
Ready In: 55 mins
Serves: 4
Ingredients
- 3 tablespoons olive oil
- 1 onion, diced
- 2 celery ribs, thinly sliced
- 6 garlic cloves, minced
- 6 cups vegetable stock
- 6 cups cannellini or 6 cups navy beans, cooked
- 1 tablespoon red wine vinegar
- 1⁄4 teaspoon rosemary, crumbled
- 1⁄2 teaspoon salt
- black pepper
- 1 cup roasted red pepper (or 1 - 7oz. jar, drained)
- 1 garlic clove, minced
Directions
- heat oil in a large stock pot.
- saute onions and celery until browned about 10 minutes.
- add garlic and cook 5 minutes more.
- add the stock, beans, vinegar, rosemary, salt and pepper.
- bring to a boil and then reduce to a simmer for 20 minutes.
- meanwhile, make red pepper puree by combining roasted red peppers and garlic in a blender and pureeing (rinse out the blender when your done).
- blend soup in batches until very smooth, about the consistency of heavy cream.
- Make sure you hold the lid on the blender with a towel, the lid will blow off and it will burn you if you don't!
- to serve, ladle the soup into bowls. spoon a large dollop of red pepper puree into the center and use a knife to make a pretty swirl.
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