Roasted Red Pepper and Zucchini Soup

By The Canadian Living Test Kitchen

160 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	240240 cal
pro	10 g10g pro
total fat	6 g6g total fat
sat. fat	1 g1g sat. fat
carb	40 g40g carb
fibre	11 g11g fibre
chol	0 mg0mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	66 calcium
iron	2121 iron
vit A	2828 vit A
vit C	208208 vit C
folate	3737 folate

High-fibre, low-GI beans add body to this filling main-course soup from "The GI Diet Made Easy" story in our October 2004 issue, and the whole wheat croutons have a little more fibre than store-bought white croutons.

Ingredients

2 tsp extra-virgin olive oil 2 2tsp tspextra-virgin olive oil
1 zucchini , diced1 1zucchinizucchinis, diced
1-1/2 cups roasted red peppers , diced1-1/2 1-1/2cups cupsroasted red pepperroasted red peppers, diced
1 onion , chopped1 1oniononions, chopped
3 cloves garlic , minced3 3cloves garlic, minced
1 tsp dried thyme 1 1tsp tspdried thyme
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 1can (19 oz/540 mL) can (19 oz/540 mL)white kidney beanwhite kidney beans, drained and rinsed
1 can (10oz/284 mL) vegetable stock 1 1can (10oz/284 mL) can (10oz/284 mL)vegetable stock or chicken stock
1 cup water 1 1cup cupwater
2 tbsp fresh parsley , chopped2 2tbsp tbspfresh parsley, chopped
Cayenne Croutons:
2 2slices slicesstone-ground whole wheat bread
2 tsp extra-virgin olive oil 2 2tsp tspextra-virgin olive oil
1 pinch cayenne pepper 1 1pinch pinchcayenne pepper or paprika

Preparation

Cayenne Croutons:
Using serrated knife, cut bread into bite-size cubes; place in bowl. Drizzle with oil; sprinkle with cayenne pepper. Toss to coat.

Spread on baking sheet; bake in 400°F (200°C) oven or toaster oven until golden, 10 minutes. Let cool. (Make-ahead: Store in airtight container for up to 2 days.)

Meanwhile, in large saucepan, heat half of the oil over medium-high heat; sautee zucchini until golden, about 8 minutes. Add roasted pepper; toss to combine. Transfer to small bowl and set aside.

In same saucepan, heat remaining oil over medium heat; cook onion, garlic, thyme and pepper for 3 minutes. Add beans, stock and water; bring to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Let cool.

In blender or food processor, puree soup, in batches, until smooth. Return to pan; stir in reserved zucchini mixture. Heat through. Divide among 4 warmed bowls; top with Cayenne Croutons and sprinkle with parsley.

Additional information :

Safety Tip: To prevent spatters, cool a hot soup completely before you pur?it. Also, pur?soup in batches, pouring only a small amount into the blender at a time. The blades kick the soup upward when they start, and the less there is in the blender, the less will overflow and burn your fingers.

Source : Canadian Living Magazine: October 2004