Roasted Red Pepper & Borlotti Bean Soup
Roasted Red Pepper & Borlotti Bean Soup uses economical jarred peppers & tinned beans in a vibrant, warming soup with a hint of chilli & smoked paprika.
Ingredients
- 2 tbsp olive oil
- 2 medium onions skinned, roughly chopped
- 1 medium carrot diced small
- 1 stick celery finely chopped
- 3 cloves garlic finely chopped
- salt & black pepper to taste
- 320 g roasted red peppers from a jar drained, seeded, roughly chopped
- 230 g cooked borlotti beans a standard can will give approximately this amount after draining
- 0.5 tsp dried chilli flakes or 1 medium fresh red chilli, finely chopped
- 1 tsp smoked paprika
- 1 tbsp tomato puree
- 1 pinch sugar optional
- 2 tsp Balsamic vinegar
- 700 ml stock
To Serve (optional)
- croutons see recipe notes
- fresh parsley finely chopped
- grated cheese
Instructions
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Heat the olive oil in a large saucepan.
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Add the prepared onion, carrot, celery and garlic to the pan, season with a little salt and pepper. Note: if you're using fresh instead of dried chilli, add it now.
Sauté, stirring often, until the vegetables are starting to soften and brown (10-15 min).
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Add the chopped peppers, the drained beans, chilli flakes if using, smoked paprika and tomato puree. Stir until everything is well combined and cook for 1-2 minutes.
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Add the stock, Balsamic vinegar and the sugar if using. Stir, put on a lid and bring to the boil.
Turn down the heat and simmer until the vegetables are very soft and tender (15-20 min).
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Off the heat, use a stick blender to partly blend the soup; leaving some texture gives a better result than a completely smooth soup.
Taste and add more salt or pepper if needed.
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Serve, sprinkled with the croutons, parsley and/or cheese if liked.
Recipe Notes
To make garlic croutons to serve with this soup, see my recipe for Creamy White Bean Soup but leave out the rosemary.