1/2 kg dried cannellini beans, cooked and drained 6 cups chicken broth
1 large red bell pepper, minced
1 large green bell pepper, minced
1 large onion, minced
1 tablespoon minced garlic
1/4 cup olive oil
1 tablespoon sweet basil
Salt and pepper to taste
Method
The beans with the chicken broth, and simmer in a large pot over very low heat.
In a medium-size skillet, saute the red and green peppers, onion and garlic in the olive oil until the peppers are tender. Stir this into the pureed beans, along with the basil. Salt and pepper to taste, then simmer for 5 to 10 minutes and serve. Garnish each bowl with a sprig of fresh basil.
For a spicy version of this soup, saute a few minced green chili peppers with the onions and add to the soup. Be sure to wear rubber gloves when chopping these peppers, or their zing will go right into your fingers.
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