Directions:
- Heat oil in a large stock pot.
- Saute onions and celery until browned about 10 minutes.
- Add garlic and cook 5 minutes more.
- Add the stock, beans, vinegar, rosemary, salt and pepper.
- Bring to a boil and then reduce to a simmer for 20 minutes.
- Meanwhile, make red pepper puree by combining roasted red peppers and garlic in a blender and pureeing (rinse out the blender when your done).
- Blend soup in batches until very smooth, about the consistency of heavy cream.
- 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!
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1540.59 Kcal (6450 kJ) | ||
| Calories from fat | 95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.56g | 16% | |
|---|---|---|---|
| Sodium | 56728.59mg | 2364% | |
| Potassium | 198.85mg | 4% | |
| Total Carbs | 285.89g | 95% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 8.99g | 36% | |
| Protein | 11.56g | 23% | |
| Vitamin C | 62.5mg | 104% | |
| Iron | 18.4mg | 102% | |
| Calcium | 88.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 181.52 Kcal (760 kJ) | ||
| Calories from fat | 11.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 16% | |
|---|---|---|---|
| Sodium | 6684.03mg | 2364% | |
| Potassium | 23.43mg | 4% | |
| Total Carbs | 33.68g | 95% | |
| Sugars | 0.42g | 14% | |
| Dietary Fiber | 1.06g | 36% | |
| Protein | 1.36g | 23% | |
| Vitamin C | 7.4mg | 104% | |
| Iron | 2.2mg | 102% | |
| Calcium | 10.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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