Bean Bisque With Red Pepper Swirl

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 onion, diced
• 2 celery ribs, thinly sliced
• 6 garlic cloves, minced
• 6 cups vegetable stock
• 6 cups cannellini or 6 cups navy beans, cooked
• 1 tablespoon red wine vinegar
• 1/4 teaspoon rosemary, crumbled
• 1/2 teaspoon salt
• black pepper
• 1 cup roasted red pepper (or 1 - 7oz. jar, drained)
• 1 garlic clove, minced

Recipe

• 1 heat oil in a large stock pot.
• 2 saute onions and celery until browned about 10 minutes.
• 3 add garlic and cook 5 minutes more.
• 4 add the stock, beans, vinegar, rosemary, salt and pepper.
• 5 bring to a boil and then reduce to a simmer for 20 minutes.
• 6 meanwhile, make red pepper puree by combining roasted red peppers and garlic in a blender and pureeing (rinse out the blender when your done).
• 7 blend soup in batches until very smooth, about the consistency of heavy cream.
• 8 make sure you hold the lid on the blender with a towel, the lid will blow off and it will burn you if you don't!
• 9 to serve, ladle the soup into bowls. spoon a large dollop of red pepper puree into the center and use a knife to make a pretty swirl.