White Bean Bisque With Red Pepper Swirl

Submitted by sav_lee

"I got this from 'Simple Vegetarian Pleasures' It is very good and even my kids (3 & 7) loved it. The red pepper swirl also makes a great dip. If you are useing canned beans use 3 - 15oz. cans."

 

• Ready In: 55mins
• Ingredients: 12
• 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

1. heat oil in a large stock pot.
2. saute onions and celery until browned about 10 minutes.
3. add garlic and cook 5 minutes more.
4. add the stock, beans, vinegar, rosemary, salt and pepper.
5. bring to a boil and then reduce to a simmer for 20 minutes.
6. meanwhile, make red pepper puree by combining roasted red peppers and garlic in a blender and pureeing (rinse out the blender when your done).
7. blend soup in batches until very smooth, about the consistency of heavy cream.
8. 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!
9. 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.

Reviews

[Laurie H.]

FULL of flavor, even though I forgot the vinegar and didn't make the swirl. Notes: 1. I used canned beans per Sav-Lee's Note. 2. I used 5c chicken stock instead of 6c veg. 3. Used Herbes de Provence in lieu of pure rosemary (it's just two pinches of either anyway). 4. BLEND thoroughly to avoid tiny pieces of bean "skin" throughout. Fantastic soup.