Chilled Yellow Pepper and White Bean Soup

• 3 yellow, orange or red bell peppers
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1/8 teaspoon dried crushed red pepper
• 2 14 1/2-ounce cans low-salt chicken broth
• 1 15- to 16-ounce can cannellini (white kidney beans), rinsed, drained
• 1 bunch fresh arugula, sliced

1. Char bell peppers over gas flame or in broiler until blackened on all sides.
2. Place in paper bag and let stand 10 minutes.
3. Peel, seed and chop peppers.
4. Heat oil in heavy medium saucepan over medium-high heat.
5. Add onion and saute until tender, about 5 minutes.
6. Add bell peppers and crushed red pepper and saute 1 minute.
7. Add broth and cannellini.
8. Bring to boil.
9. Reduce heat, cover and simmer 15 minutes.
10. Strain vegetables, reserving broth.
11. Transfer vegetables to processor; puree.
12. Gradually mix in 2 cups reserved broth.
13. Transfer puree to bowl.
14. Stir in remaining broth.
15. Season with salt and pepper.
16. Cover; chill until cold.
17. (Can be made 1 day ahead.
18. Keep chilled.)
19. Ladle soup into bowls.
20. Top with generous amount of arugula and serve.

red bell peppers, olive oil, onion, red pepper, lowsalt, cannellini, fresh arugula

Taken from www.epicurious.com/recipes/food/views/chilled-yellow-pepper-and-white-bean-soup-2125 (may not work)