Tuscan Red Pepper and White Bean Soup With Crispy Fried White Beans | VegNews
This Italian-inspired soup is filled with the flavors of roasted, blistered peppers, fresh herbs, tangy balsamic vinegar, and lightly sweet, acidic tomatoes.
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Cooking tools:
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring spoon
- Measuring cup
- Pot
- Skillet
- Stove
- Wooden spoon
- Spatula
- Spoon
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
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