Tomato Red Pepper And Bean Dinner Soup Recipe

About this recipe

A hearty and flavorful soup made with tomatoes, red peppers, and cannellini beans, served with warm garlic butter baguette slices. Perfect for a satisfying kosher dinner.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 125 g Red Bell Pepper
• 100 g Mother Dairy Salted Butter
• 100 g Garlic - Single Clove
• 100 g Jalapeno
• 400 g Pastazara Finely Chopped Tomatoes
• 330 g The Baker'S Dozen Whole Wheat Country Sourdough Bread

Instructions

1. 1. Preheat the oven to 350°F.
2. 2. Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 2 chopped onions, 1 diced red pepper, and 1 finely chopped jalapeno. Cook, stirring, until softened, about 5-7 minutes.
3. 3. Stir in 2 cups of chopped tomatoes and bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until slightly thickened.
4. 4. While the soup simmers, beat 6 tbsp softened butter with 3 minced garlic cloves in a small bowl until well combined.
5. 5. Slice 1 sourdough bread into 1/4-inch thick slices, keeping the bottom of the bread intact. Spread the garlic butter mixture onto the slices. Wrap the sourdough bread in aluminum foil and bake for 15 minutes, or until heated through.
6. 6. Use an immersion blender or a countertop blender to blend the soup until smooth. Return the soup to the saucepan and stir in 2 cans of cannellini beans. Cook over low heat until the beans are heated through, about 5 minutes.
7. 7. Serve the soup hot with the warm garlic butter sourdough bread slices on the side.