Spoon and honeysuckle

I have to get this off my chest because I feel so bad about it, I need to apologize for being so slack lately about answering the lovely comments you leave, I don’t know why really I just forget to do it but there it is and the more time that passes, the more guilty I feel and I ‘forget’ it even more! That is how my mind works but now I am fed up with being so impolite so I promise that from this post onwards, I will not only read and enjoy your comments in silence but also get back to answering them (if time allows that is). OK? Deal?

Hot Red Bell Pepper and White Bean Soup

Today’s soup is a variation of a soup I have made before, I find it a perfect cold soup for a hot day but it is just as good to eat warm on a cold and windy day so let’s say it is a great comfort food in general, come rain come shine! If you want you can add a favourite herb of yours, rosemary comes immediately to my mind, but it is perfectly good as it is.

Hot Red Bell Pepper and White Bean Soup

2 servings for hungry eaters or 4 served as a starter

2 red mature bell peppers
1 small onion
300 g/10,6 oz white beans already cooked
2 big and mature tomatoes
500 ml/ 2,1 cup water
chili pepper
extra-virgin olive oil

Trim the onion and chop it, do the same with the bell peppers and fry them gently in a pan with some olive oil for a couple of minutes.

Rinse and cut the tomatoes in pieces, if you want you can remove the skin by dipping the tomatoes in boiling water for a moment and then peel the skin off. Add the tomatoes to the onion together with the white beans, a pinch of chili pepper and salt.

Add water and leave it to simmer with the lid on for about 20 minutes.

Blend the soup in a food processor or in the way you prefer to do it until it is smooth. Can be served cold or warm, the choice is yours!

Hot Red Bell Pepper and White Bean Soup