Pepper and White Bean Soup

INGREDIENTS

2    tablespoons olive oil, divided

1    cup white onion, chopped

1    cup celery, leaves and all, chopped

4    cloves garlic, chopped

1    cup dry white wine

1    cup low sodium chicken broth

2    cups Poblano pepper, diced ½ inch

2    cups red bell pepper, diced ½ inch
1    teaspoon lime juice

½   teaspoon ground white pepper

½   teaspoon salt

1    can (15 ounces) white kidney beans

METHOD

In a large sauce pan, add 1 tablespoon of olive oil over medium-high heat. When warmed, add the onion and celery and, mixing occasionally, cook for 4 to 5 minutes or until the vegetables soften. Add the garlic and cook for 1 minute. Add the wine and broth, cover, lower the heat to medium-low (simmer) and cook for 7 to 8 minutes.

Remove the soup to a food processor or blender and process – carefully – to a puree. Set aside. Rinse and dry the sauce pan and add the remaining tablespoon of olive oil, over medium high heat. Again, when warmed, add the peppers and saute for 2 to 3 minutes to soften. Pour the soup back into the sauce pan and add the lime juice, white pepper, salt and beans. Cover and simmer for 6 to 7 minutes to mingle the flavors. Serve immediately.

This dish has so thoroughly evolved from a recipe in a Better Homes and Gardens magazine that you would probably not recognize the original.