Spicy Bean Soup

It's a cold, rainy day here in the heartland and my Delicious Living magazine isn't letting me down! As I flipped the pages I found a great looking recipe for a hearty soup that promises to be satisfying as well as nutritious.

Because you might not keep these particular ingredients on hand, feel free to play with the recipe a bit. I am going to too! But I'll post it as it is written as I want to add it to my collection in its original form. They suggest a piece of crusty garlic bread would be the perfect accompaniment. I concur.

Spicy Cannellini Bean Soup

1 T olive oil
1 large yellow onion, diced large
2 jalapeno peppers, seeded and minced
1 t chopped garlic
1-2 t dried aleppo pepper
1 - 15 oz. can cannellini beans, rinsed and drained
2 c vegetable broth, divided
grated parmesan cheese
1 t dried oregano

Heat oil in medium saute' pan over medium high heat until shimmering. Add onion, jalapeno and garlic; cook until golden brown (about 5-6 minutes). In a blender or food processor, combine onion mixture, aleppo pepper, beans and 1 c broth. Blend until mostly smooth. Transfer mixture to a large saucepan and add remianing 1 cup brother. Add salt and additional aleppo pepper to taste. Heat through. Serve, garnished with cheese and pinch of oregano crushed between your fingers.

150 cal.
4 g fat
0 saturated
0 cholesterol
6 g protein
22 g carbs
6 g fiber
290 g sodiumPrint Friendly and PDF