Roasted Red Pepper Sips
Ingredients
- 1/4 cup Extra virgin olive oil
- 1/2 medium Onion minced
- 1 medium Carrot minced
- 1 stalk Celery minced
- 3-4 Red and/or yellow peppers cored, seeded, and quartered
- 3 cups Cooked cannellini beans or any thin-skinned light-colored beans
- 1 Bay leaf
- 3+ cups Brodo Organic Chicken or Signature Hearth preferred
- to taste Kosher salt
- to taste Freshly ground black pepper
- 1 small bunch Oregano tied in a bundle
Instructions
- Preheat the oven to 400 degrees F.
- Toss peppers with a little olive oil and roast until softened and slightly charred.
- In a large pot, heat remaining olive oil over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.
- Add roasted peppers and beans to the pot. Pour in brodo and add bay leaf. Bring to a simmer and cook for 20 minutes.
- Remove bay leaf. Using an immersion blender or regular blender, blend the soup until smooth.
- Season with salt and pepper to taste.
- Garnish with fresh oregano before serving.
