red bell peppers, dried

Recipe to try

Artichoke & Roasted Pepper White Bean Soup with red bell peppers, dried

Serves: 4

Ingredients

• ½ teaspoon red bell peppers, dried
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups drained canned artichoke hearts, quartered
• 2 cups drained roasted red peppers, sliced
• 1 tablespoon neutral cooking oil
• 1 can (15 oz) white beans, drained and rinsed
• 3 cups low-sodium vegetable broth
• 2 tablespoons chopped fresh parsley

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Heat the neutral oil in a large skillet over medium heat. Add drained canned artichoke hearts, quartered and drained roasted red peppers, sliced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Transfer the vegetables to a saucepan with the beans and broth. Simmer for 10 minutes. Stir in the seasoning mixture and parsley just before serving.