RED BELLPEPPER SOUP WITH WHITE BEANS AND BASIL

paprika1

I have been very fortunate lately when I have bought bell peppers, every time I have managed to get very sweet and meaty ones that have been really inspiring to cook with! And this surprises me because wintertime bell peppers usually are so boring with a nondescript taste similar to cardboard peppers. I am really fond of eating them raw but I felt that it was a waste not to use them for a nice soup so this is the result, a savoury red pepper soup with white beans and basil. Simple to make because there are few ingredients in order to let the taste of the red peppers and the sweetness of the basil dominate.
With this soup I am participating in Sweetnicks ARF/5 A Day Thuesday, check out here for the details and take a look at tomorrow’s the round up at her place!



RED BELLPEPPER SOUP WITH WHITE BEANS AND BASIL
3-4 servings

2 red, sweet bell peppers
1 small onion
400 ml/1,7 cup white, already cooked beans
2 ripe tomatoes
600-700 ml/2,5-3 cups water
2 tblsp chopped basil
Salt
Olive oil

– Slice the onion and chop the pepper before frying them in a pan in some olive oil.
– After a couple of minutes you add the chopped tomatoes, the white beans and salt and continue to fry gently for a few more minutes.
– Let it simmer for 15-20 minutes without a lid.
– Blend the soup together with the basil and, if needed you heat up the soup before serving it.


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