Chilled Bean Soup Recipes

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
• Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add bell peppers and crushed red pepper and sauté 1 minute. Add broth and cannellini. Bring to boil. Reduce heat, cover and simmer 15 minutes. Strain vegetables, reserving broth. Transfer vegetables to processor; purée. Gradually mix in 2 cups reserved broth. Transfer purée to bowl. Stir in remaining broth. Season with salt and pepper. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.)
• Ladle soup into bowls. Top with generous amount of arugula and serve.

Steps:

• Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
• Add onion and garlic and saute 2 to 3 minutes.
• Abb cabbage, zucchini,leeks,tomatoes,carrots,celery, rosemary,red pepper flakes, and salt and cook until vegetables begin to soften, about 6 minutes.
• Add water, 2 cups beef broth and beans and bring to a boil.
• Reduce heat, cover and simmer until beans are tender, about 1 1/2 hours, stirring occasionally.
• Puree soup in batches in blender; chill several hours or up to 1 week.
• To serve, thin soup with additional broth, if desired.
• Toast bread;rub lightly with cut sides of garlic clove.
• Brush bread with most of remaining olive oil.
• Ladle soup into individual bowls.
• Top with a crouton and a sprinkling of Parmesan cheese.
• Place several drops of remaining olive oil into each bowl and serve.