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Views: 396
Last updated: 20 Apr 2009

Roasted Red Capsicum and Cannellini Soup

  • (1)
  •   Easy  
  • Ready in: 35 mins
Roasted Red Capsicum and Cannellini Soup
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Reviews  (1)
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Tweaks  (4)
Added to favourites by 7 cooks
  • Prep: 10 mins  Cook: 25 mins
  • Serves: 6
A delicious, creamy soup without the cream. This soup is a favourite in our house. I like it with some fresh goat's cheese and chopped watercress.

Recipe provided by:

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Ingredients

3 red capsicums
1 onion, chopped
6 cloves garlic, crushed
1 tablespoon olive oil
400g canned cannellini beans, drained and rinsed
2 cups chicken stock
salt and freshly ground black pepper to taste

Preparation method

1. Preheat capsicums on a baking tray and grill, using tongs to turn them as each side blackens. Place the blackened capsicums in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the capsicums and discard the stem and all the seeds. Chop the flesh and set aside.
2. In a large pot over medium heat, cook the onion and garlic in the oil for 5 minutes, or until onion is soft. Add the capsicums and cook for 2 to 3 minutes.
3. Add the chicken stock and the cannellini beans, stirring well. Blend or puree in a processor and return to the pot over low heat for 5 minutes.

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More Tweaks (4)

  Tweaks

    

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  •     
    Tweak: Ron Altered ingredient amounts:

    This recipe lacks a bit of flavour, but I dressed it up to make it work. I doubled the garlic, added basil, and one tin of chopped tomatoes. It was pretty good after that. [Note: When roasting the capsicums, cut them in half first, stem and seed them, then lay them open face down on the baking tray. That way, you don't have to use tongs to flip them in your oven.]

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    Tweak: BABYDANE Altered ingredient amounts:

    Made the soup for dinner tonight and used several pieces advice from others...added some more garlic, pepper and oregano. I also followed the directions someone else gave of halving and seeding the capsicums prior to roasting. This eliminated the need for flipping and turning the capsicums. Husband loved it also!

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    Review: Shannon :)

    Excellent taste. I recommend adding chicken breast pieces. Roasting the capsicums is the hardest part. I think there are more like 6 servings instead of 3.

    Posted: 08 Oct 2008 Easy

        
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Nutrition

  • Energy 946.839kJ
  • Total Fat 4g
  • Saturated Fat 0.7g
  • Salt 593.4mg
  • Total Carbs 37.2g
  • Fibre 8.3g
  • Protein 12.2g
  • Sugar 8.8g