This soup relies on sweet yellow peppers as the starring ingredient. Every time I see them for a decent price, I get the yen to make this soup. Although for most of the year sweet bell peppers are outrageously priced, they are often more reasonable in the fall months. I’ve noticed brightly colored yellow, orange and red peppers at the groceries lately for under $2 per pound, which is a relative bargain.
Not only is this soup beautiful in the bowl, but it has a wonderful fresh flavor and more delicacy than many bean-based soups. I found a version of this recipe years ago in an issue of Prevention Magazine and have altered it over the years to suit myself. It could be made with sweet red or orange peppers, although it might lose a bit of its esthetically colorful appeal. It would not work well with green bell peppers, because of their bitter qualities.
Yellow Pepper and White Bean Soup
3 T. olive oil
3 yellow bell peppers, ½” to 1” dice
1 medium onion, chopped
4 large garlic cloves, minced
1 28 oz. can Italian tomatoes, coarsely chopped with liquid
1 quart chicken stock (use low-sodium if using canned)
2 15 oz. cans canellini beans (Goya brand are good)
8 fresh sage leaves
3 t. salt or to taste
½ t. sugar
½ c. heavy cream
2 t. balsamic vinegar
In a large soup pot or dutch oven, combine oil, peppers, onion and garlic. Cook over low heat, covered, until vegetables are soft but not browned (10 to 15 minutes).
Add tomatoes with juice, chicken stock, sage, salt, sugar and beans. Simmer until soup begins to thicken, beans are soft, and color blends to a rosy orange.
Off heat, stir in cream and vinegar. Season with freshly ground black pepper to taste. Heat over low heat and serve immediately. Do not boil after the cream is added or the cream will break, or curdle. This doesn’t affect flavor of the soup, but it does detract from its appearance.
