This is the kind of soup that feels bright and cozy at the same time. Sweet roasted red peppers and tomatoes blend into a silky, vibrant base, cannellini beans add body and a subtle creaminess that makes every spoonful satisfying. It is smooth, savory, and gently smoky, with just enough richness to feel comforting without being heavy.
Ingredients:
2 tbsp Cento Imported Extra Virgin Olive Oil
1 cup Onion, diced
4 cloves Garlic, minced
1 tsp Cento Italian Seasoning
1 tbsp Cento Vegetable Paste in a Tube
1 jar Cento Roasted Peppers (24 oz), drained & diced
4 cups Cento Organic Vegetable Stock
1 can Cento Organic Fire Roasted Diced Tomatoes (14.5 oz)
1 tbsp Cento Balsamic Vinegar of Modena
1 can Cento Cannellini Beans (15.5 oz), drained & rinsed
1 cup Milk
1/4 tsp Cento Crushed Red Pepper
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
Directions:
In a large pot over medium heat, warm olive oil. Add onion, garlic, Italian seasoning, red pepper flakes, salt, and pepper, then cook for about 5 minutes, stirring frequently. Stir in tomato paste and cook until fully incorporated. Add red peppers, vegetable stock, tomatoes, balsamic vinegar, and cannellini beans, then bring to a simmer and cook for 15 to 20 minutes, stirring occasionally. Stir in milk, then remove from the heat and partially puree with an immersion blender until as smooth. Serves 6.
Full recipe: https://www.cento.com/recipes/soups/red_pepper_cannellini_bean_soup.php