White Bean and Bell Pepper Soup
I think white beans (great northern beans) are underrated so I’m always looking for ways to add them into recipes! This soup uses 2 cans of beans, mixed in with roasted bell peppers and pesto to create a creamy bowl of soup that the entire family will love – even the kids (seriously!).
How to Roast Peppers for This Soup
Hi, I’m Pamela and I love roasted peppers – I just can’t get enough of them! You all know I love roasting shishito peppers and making homemade diced chiles, but let’s talk about sweet bell peppers roasted – what a trip to delicious village!
Roast 3 bell peppers in the oven for an hour, turning them every 20 minutes. You’ll want to leave the stems on, so you can easily grab them to turn.
After an hour, the pepper’s skin will turn all wrinkly and browned. That’s what we want!
Remove peppers from the oven, allowing to cool, so you can easily handle them. Peel the peppers to remove their skins, they should easily come off. Then cut in half and remove all the seeds from inside each pepper.
Cut the peppers up into bite size pieces for this soup. Now we have our roasted peppers and ready to continue cooking!
How to Make
Add chicken broth and beans into a large soup pot, bringing to a boil. Reduce to a simmer, and add pesto (pick your favorite kind – store bought or try my homemade kale pesto), roasted peppers and black pepper. Stir in Parmesan cheese, mixing until creamy. Serve in bowls – and enjoy this soup!
Love Soups with Beans In Them?
Here’s some more recipes that you might like!Instant Pot Ham and Bean SoupStovetop Taco SoupSlow Cooker Shredded Chicken and White Bean Soup Pin for later:
