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1, 1/2 pounds dried
cannellini beans, cooked and drained |
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The beans with the chicken broth, and simmer in a large pot over very
low heat. In a medium-size skillet, saute the red and green peppers,
onion and garlic in the olive oil until the peppers are tender. Stir
this into the pureed beans, along with the basil. Salt and pepper to
taste, then simmer for 5 to 10 minutes and serve. Garnish each bowl with
a sprig of fresh basil.
For a spicy version of this soup, saute a few minced green chili
peppers with the onions and add to the soup. Be sure to wear rubber
gloves when chopping these peppers, or their zing will go right into
your fingers. |
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