Roasted Red Capsicum and Cannellini Soup

    35 minutes

    A rich and creamy soup with freshly roasted red capsicums, garlic and cannellini beans. Simmered in chicken stock then pureed until smooth. Enjoy with bread.

    118 people made this

    Serves: 6 

    • 3 red capsicums
    • 1 onion, diced
    • 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:10min  ›  Cook:25min  ›  Ready in:35min 

    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. Peel the skin off the capsicums then discard the stem and all the seeds. Dice the flesh and set aside.
    2. In a large saucepan 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 saucepan over low heat for 5 minutes.

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