Smoky Tomato & Red Pepper Soup with White Beans by EmilyC - Recipe Print View

Heat 4 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, red bell pepper, garlic, salt, and a few big pinches of pepper. Sauté for about 6 minutes, until softened. Add sherry vinegar, and cook, stirring constantly, until most of it has evaporated, about one minute. Add 1 cup white beans, tomatoes (and juices), roasted red peppers, vegetable stock, 1 teaspoon paprika, and 1/2 teaspoon salt. Cook for about 15 minutes, lowering heat, if needed, to maintain a simmer. Meanwhile, in a skillet, warm the remaining 2 tablespoons olive oil over medium heat. Add 3/4 cup white beans and 1/4 teaspoon paprika, stirring to evenly coat the beans in the paprika. Cook for about 4 minutes, until the beans are lightly browned and crisp. When soup is done, blend it in batches until smooth. Add salt, to taste, and a little more sherry vinegar and/or a pinch of sugar, if needed, to balance the flavors. Divide soup into bowls, and top with a spoonful of the white beans and chopped chives.