Tuscan Red Pepper and White Bean Soup With Crispy Fried White Beans | VegNews

Ingredients

• 3 large red bell peppers, halved, stems and seeds removed
• 2½ tablespoons olive oil, divided
• ½ medium yellow onion, chopped
• 3 cloves garlic, minced
• Leaves from 2 sprigs fresh rosemary, divided
• ¼ teaspoon crushed red pepper
• 1 (28-ounce) can whole peeled tomatoes
• 2 (15-ounce) cans cannellini beans, drained and rinsed, divided
• 2 cups low-sodium
• vegetable broth
• 2 tablespoons balsamic vinegar
• 1¼ teaspoons salt, divided
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper