Roasted Red Pepper Soup

Ingredients

• 3 red bell peppers
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 2 (15 ounce) cans cannellini beans (or Great Northern White beans), drained and rinsed
• 2 (14.5 ounce) cans chicken broth
• ½ teaspoon dried red pepper flakes
• ½ cayenne pepper
• salt and pepper to taste
• sour cream and chives for garnish

Directions

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, sauté the onion and garlic in the oil for 5 minutes, or until onion is translucent. Add the chopped, roasted red bell peppers, red pepper flakes, and cayenne pepper and sauté for 2 to 3 more minutes.

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.  Season with salt and pepper to taste.

Garnish with sour cream and chives if desired.