AuthorMaria
2 tbsp avocado or extra-virgin olive oil
1 onion, chopped
2 garlic cloves, chopped
16 oz jar roasted red bell peppers, drained
28 oz can crushed tomatoes with basil
14.50 oz can cannellini beans, drained
2 cups vegetable broth
1
Heat oil in a large pot over medium heat. Saute onion for 5 minutes. Add garlic and saute for 1 more minute, stirring constantly. Add roasted peppers, tomatoes, beans, and broth and bring to a boil. Reduce heat to medium and simmer, uncovered, for 15 minutes.
2
Remove from heat. Puree soup with an immersion blender (or let cool and use a blender to puree in batches). Serve warm with homemade croutons or grilled cheese sandwiches. Enjoy!
(recipe adapted from Delicious Living)
CategoryDairy-Free, Gluten-Free, Main Dish, Nut-Free, Vegan, Vegetarian, Winter
Ingredients
2 tbsp avocado or extra-virgin olive oil
1 onion, chopped
2 garlic cloves, chopped
16 oz jar roasted red bell peppers, drained
28 oz can crushed tomatoes with basil
14.50 oz can cannellini beans, drained
2 cups vegetable broth
Comments (0)