Red Pepper Soup With Navy Beans Recipe
Ingredients
4 cups red bell pepper chunks
1/2 cup chopped onion
1 clove garlic, chopped
1 teaspoon grated fresh gingerroot
3 cups nonfat chicken broth or vegetable broth
1/4 teaspoon black pepper
1 1/4 cups home-cooked or canned navy or cannellini beans, drained and rinsed
2 tablespoons chopped fresh parsley
Directions
Place red peppers, onion, garlic, and gingerroot in a microwave-safe bowl and microwave on high for 15 minutes.
Add the broth.
Cover with 2 layers of unvented plastic wrap.
Microwave on high for 10 minutes.
When cool, puree in a blender of food processor.
Return broth-pepper puree to microwave-safe bowl with black pepper and beans.
Microwave on high for 5 minutes.
Serve garnished with parsley.
Add the broth.
Cover with 2 layers of unvented plastic wrap.
Microwave on high for 10 minutes.
When cool, puree in a blender of food processor.
Return broth-pepper puree to microwave-safe bowl with black pepper and beans.
Microwave on high for 5 minutes.
Serve garnished with parsley.
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