2 12ozjars of roasted red peppersdrained and rinsed
1 15ozcan of cannellini beansdrained and rinsed
4cupsof vegetable or chicken stock
2tbspof red wine vinegar
salt and pepper to taste
For garnish
handful of basilolive oil, coconut milk, red pepper flakes
Instructions
In a large pot over medium heat, add the olive oil and chopped onion. Cook for 2-3 minutes until onions are translucent. Add carrots and cook for another 2-3 minutes.
Add garlic and red pepper flakes, cook for one minute until fragrant
Add the roasted red peppers, cannellini beans and chicken stock. Bring to a low simmer of medium-high heat. Allow the soup to simmer for 15-20 minutes.
Working in small batches, transfer the soup to a high speed blender. Blend on medium-high for about 30 seconds until the soup has reached a velvety smooth texture. Return the pureed soup back to your pot.
Over medium-low heat, heat the now pureed soup and add in the red wine vinegar and salt/pepper to taste. Taste and adjust seasoning accordingly.
To serve, ladle a -2 cups of soup into serving bowl and garnish with additional red pepper flakes, a drizzle of olive oil and a few basil leaves. A little drizzle of coconut milk makes for another great garnish.