Velvety Red Pepper and White Bean Soup
1 tablespoon extra virgin olive oil
1 red bell pepper, roughly chopped
1 medium carrot, roughly chopped
1 small-medium onion, roughly chopped (I use red but any kind will work)
2-5 garlic cloves (use more if you like garlic, less if you don't)
2 15 oz cans cannellini beans, drained (other white beans works just as well)
2 cups vegetable broth OR 2 cups water + 2 teaspoon powdered veg broth
1-2 teaspoon black pepper
1 teaspoon thyme (I use dried but fresh would be great)
2 tablespoon nutritional yeast (optional)
salt to taste
1) Sauté the red pepper, onion, garlic, and carrot in the olive in a medium pot or saucepan over medium-medium/high heat. Cook for about 10-15 minutes, stirring occasionally, until the veggies are soft and begin to brown.
2) Add the remaining ingredients, stir, and cover. Bring to a simmer so the beans and broth are brought up to temperature.
3) Next, use an immersion blender directly in the pot, or carefully transfer to a blender, and puree the soup to your desired consistency.
This recipe also works well with black beans, and if you can believe it, black-eyed peas and green peas! It also makes a pretty good gravy/sauce for just about anything. Try mixing it with a touch of mustard and pouring over steamed veggies.