Recipe: Roasted Pepper-Broccolini Soup (blender or food processor)

ROASTED PEPPER-BROCCOLINI SOUP

2 jars (26 ounces each) roasted red peppers, drained
2 tablespoons extra virgin olive oil
2 cans (29 ounces each) fat free chicken broth,
1 tablespoon chopped fresh rosemary
3/4 teaspoon fennel seed
1/2 teaspoon garlic powder
1 bay leaf
4 cups broccolini, cut into 1-inch pieces

In blender or food processor, puree peppers and oil.

In saucepot, combine pepper mixture and next 5 ingredients; bring to a boil.

Add broccolini; simmer 5 minutes, or until broccolini is tender and soup is heated through.

Discard bay leaf. Serve soup immediately.

Makes 8 servings
Source: First for Women magazine, November 24, 2003