Roasted Red Pepper White Bean Soup with Garlic Toast
- 32 min
- β β¬2.30
- 2 servings
- Easy
red sweet pepper, white beans, and wholegrain bread: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
- gluten
Equipment
- stove
- blender
Prepare
1
Slice peppers and onion
Slice peppers and onion; mince garlic. Rinse beans.
Cook
2
Brown the peppers deeply
Brown peppers and onion in two thirds of the olive oil for 8β10 minutes; add two thirds of the garlic and paprika briefly.
3
Stir in tomatoes
Stir in tomatoes, beans, stock, and the tap water listed in the ingredients; simmer 10 minutes.
4
Blend smooth
Blend smooth. Toast bread and rub with remaining garlic and olive oil.
Finish
5
Divide soup between the serving bowls and serve with toast
Divide soup between the serving bowls and serve with toast.
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