Spicy Cannellini Bean Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Clipped from a magazine Ingredients:
1 tablespoon olive oil |
1 large yellow onion, diced |
2 large jalapeno peppers, seeded and minced |
1 teaspoon chopped garlic |
1 -2 teaspoon dried aleppo pepper |
1 (15 ounce) can cannellini beans, rinsed and drained |
2 cups vegetable broth, divided |
grated parmesan cheese |
1 teaspoon dried oregano |
Directions:
1. Heat oil in medium sauté pan over medium-high heat until shimmering. Add onion, jalapeño and garlic; cook until golden brown, 5-7 minutes.
2. In a blender, combine onion mixture, Aleppo pepper, beans and 1 c broth. Blend until mostly smooth. Transfer mixture to a large saucepan and add remaining 1 c broth. Add salt and additional Aleppo pepper to taste and heat through. Serve garnished with cheese and a pinch of oregano.
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