A hearty and healthy roasted pepper and white bean soup.

Roasted Pepper and White Bean Soup

3 large red or yellow bell peppers
1 tablespoon olive oil
1 small onion, chopped
1/8 teaspoon crushed red pepper
3 1/2 cups warm water
1 (15-ounce) can cannellini (white kidney) beans, undrained
4 teaspoons chicken base or bouillon granules

1. Preheat broiler.
2. Place bell peppers on baking sheet. Broil, turning peppers frequently, until sides are blistered and charred. Remove from broiler. Carefully place peppers in plastic or paper bag, let stand for 20 minutes. Peel; remove core and seeds.
3. Heat oil in large skillet over medium-high heat. Add onion; cook for 3 to 5 minutes or until tender. Add roasted peppers and crushed red pepper; cook for 1 minute. Stir in water, beans and juice and chicken base. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 minutes.
4. Transfer mixture to food processor or blender (in batches, if necessary.) Cover; process until smooth. Return to skillet. Bring to a boil. Reduce heat to low; cook for 5 minutes.

Makes 4 servings.