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.
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.] - 08 Oct 2008
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! - 08 Oct 2008
Something else. This was really good, simple and easy to make too! My capsicums may have been small, I'd like a little more of the capsicum taste so I may add an extra one. I might even play around and try just a little tomato in it. Its really good as is though, I sprinkled some baked tortilla strips on top. Yum Yum Yum! OK, I had to revise my review. With my changes....I used 4 roasted capsicums and put in a tin of whole tomatoes. Perfection! I also use veggie stock cube instead of chicken as I am a vegetarian. I love this soup! - 08 Oct 2008