Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Recipe By : Bon Appetit/July 1994

From: Hp_walls#woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (

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