Title: Chilled Yellow Pepper and White Bean Soup
Categories: Summer, Soups & ste
Yield: 4 Servings

3 Yellow, red or orange bell
Peppers
1 tb Olive oil
1 sm Onion -- chopped
1/8 ts Crushed red pepper
29 oz Vegetable broth
15 oz Canned cannellini beans --
Rinsed and drained
1 bn Arugula -- sliced

Char bell peppers over gas flame or in broiler until blackened on all
sides.
Place in paper bag and let stand 10 minutes. Peel, seed and chop peppers.

Heat oil in heavy medium saucepan over medium-high heat. Add onion and
saute
until tender, about 5 minutes. Add bell peppers amd crushed red pepper and
saute 1 minute. Add broth and cannellini. Bring to a boil. Reduce heat,
cover
and simmer 15 mintues. Strain vegetables, reserving broth. Transfer
vegetables
to processor; puree. Gradually mix in 2 cups reserved broth. Transfer
puree to
bowl. Stir in remaining broth. Season with salt and pepper. Cover; chill
until
cold. (Can be made one day ahead. Keep chilled.)

Ladle soup into bowls. Top with generous amount of arugula and serve.

Posted to MC-Recipe Digest V1 #156

Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT)

From: HP_WALLS@WOCO.OHIO.GOV

Recipe By : Bon Appetit/July 1994