Roasted Red Pepper and Cannellini Soup

Ingredients:

1. 3 Red Peppers

2. 1 Onion

3. 6 Cloves of Garlic

4. 1 tbsp Olive Oil

5. 400g Tinned Cannellini Beans

6. 100g Tinned Mixed Beans

7. 500ml Chicken Stock

8. Salt and Pepper to taste

Directions:

1. Preheat oven grill on high.

2. Place the red peppers on a baking tray and grill on the top shelf of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.

3. Finely dice the onion and mince the garlic.

4. In a large pot over medium heat, sauté the onion and garlic in the oil for 5 minutes, until onion is translucent. Add the chopped, roasted red peppers and sauté for 2 to 3 more minutes.

5. Drain and rinse the cannellini beans

6. Add the chicken stock and the cannellini beans, stirring well. Using a blender, purée the soup in small batches and return to the pot over low heat for 5 minutes.

7. Drain and rinse the mixed beans.

8. Serve in a bowl topped with a spoonful of mixed beans.

9. Enjoy!