Tomato, Red Pepper And Bean Soup

• 1 tbsp olive oil
• 2 medium onions, chopped
• 1 large red pepper, chopped
• 1 medium fresh red chili pepper, chopped
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken stock
• 6 tbsp (3/4 cup) butter, softened
• 3 cloves garlic, crushed
• 1 None baguette
• 2 cans (15 oz each) cannellini beans, drained and rinsed

1. Preheat the oven to 350u0b0F.
2. Heat the oil in a large saucepan on medium heat. Cook the onions, pepper and chili pepper, stirring, until soft. Add the tomatoes and stock; bring to a boil. Reduce the heat to low; simmer, covered, for 15 mins, or until slightly thickened.
3. Meanwhile, beat the butter and garlic in a small bowl until well combined.
4. Cut the bread into 1/4-inch slices, keeping the bottom of the bread intact. Spread the bread slices with the garlic butter. Wrap in foil. Bake for 15 mins, until heated through.
5. Blend or process the soup until smooth. Return to the pan. Add the beans and cook until heated through. Serve with garlic bread.

olive oil, onions, red pepper, fresh red chili pepper, tomatoes, chicken stock, butter, garlic, baguette, cannellini beans

Taken from recipes-plus.com/api/v2.0/recipes/35970 (may not work)