Neapolitan Bean Bisque

Neapolitan Bean Bisque, a boldly flavored soup boasting such authentic Mediterranean ingredients as olive oil, garlic, rosemary, thyme, White beans, roasted red peppers, balsamic vinegar, basil pesto and Parmesan cheese. Half the soup is pureed with roasted red peppers, the other half with spinach and basil pesto, then served side-by-side in bowls for a colorful presentation.

1/2 cup chopped onion
6 large cloves garlic, cut in halves
1 tablespoon olive oil
1 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
2 cans (15 ounces each) Great Northern or Navy beans or 3 cups cooked dry-packaged Great Northern or Navy beans, rinsed, drained
4 cups reduced-sodium vegetable broth
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup frozen spinach
3 to 4 tablespoons basil pesto
1/4 cup roasted red bell pepper
Parmesan cheese curls, as garnish

Saute onion and garlic in oil in large saucepan until tender, about 5 minutes; stir in herbs and cook 1 to 2 minutes. Stir in beans, broth, vinegar, salt and pepper. Heat to boiling; reduce heat and simmer 5 minutes.

Puree half the soup (about 2 1/2 cups) in blender with spinach and pesto until smooth; place in small saucepan. Puree remaining soup in blender with roasted pepper until smooth; return to saucepan.

Heat both soups over medium heat until hot. Ladle both soups into bowls simultaneously; swirl lightly with knife. Garnish with Parmesan cheese.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 6 servings (about 1 cup each)
Source: the Bean Education & Awareness Network (B.E.A.N.)