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Soups: Roasted Tomato And Pepper Soup With Cannellini Beans

Soups: Roasted Tomato And Pepper Soup With Cannellini Beans

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Published by The Palette Fund
This recipe is a terrific cancer-fighting tool that is delicious and economical. Tomatoes and peppers are packed with antioxidants, and beans are a nutritional powerhouse, rich in healthy protein and fiber.
This recipe is a terrific cancer-fighting tool that is delicious and economical. Tomatoes and peppers are packed with antioxidants, and beans are a nutritional powerhouse, rich in healthy protein and fiber.

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Categories:Types, Recipes/Menus
Published by: The Palette Fund on Nov 08, 2012
Copyright:Attribution Non-commercial

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12/04/2012

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 Serves 4This recipe is a terrific cancer-fighting tool that is delicious andeconomical. Tomatoes and peppers are packed with antioxidants, and beans area nutritional powerhouse, rich in healthy protein and fiber.
Roasted Tomato And Pepper Soup With Cannellini Beans
Ingredients½ cup dried cannellini beans, soaked overnight1 bay leaf or a piece of kombu2 lbs. vine ripe tomatoes, cored and cut in half 3 cloves of garlic, unpeeled1 medium size white onion, peeled and quartered1 red pepper 1 poblano or anaheim pepper 4 cups of chicken broth1 tbsp. olive oil1 tsp. of sea salt and a few grinds of fresh pepper Procedure1. In a medium saucepan, add beans and bay leaf (or kombu) and enough water to cover beans. Bring it to a boil and then lower flame and simmer for about 30minutes or until beans are soft.2. Preheat oven to 350 Fahrenheit. Toss the tomatoes, onion and garlic with theoil and the salt and pepper. Transfer to a baking sheet. Place tomatoes skin

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