Warm up with this quick & Simple Homemade Soup!
1 cup Arugula Lettuce
3/4 cup Roasted Red Pepper
1 tsp, crumbled Bay Leaf
1 dash Black Pepper
1 dash Salt
1 stalk, medium (7-1/2″ – 8″ long) Celery
1/2 cup White Beans (Mature Seeds, Canned)
1/3 tbsp Bertolli Extra Virgin Olive Oil
1/2 cup Low Sodium Vegetable Broth
In a saucepan, heat 1 teaspoon Extra Virgin Olive Oil
3/4 Cup Puréed Roasted Red Peppers
1/2 Cup Vegetable Broth
1/2 Cup White Beans
1 Celery Stalk, chopped
1 Whole Bay Leaf
Dash of Salt & Pepper
Let simmer, on low & covered, for about 30 min.
Stir in 1 Handful of Baby Arugula, chopped.
Serve! Top Soup with Crumbled Feta Cheese for some bite!
—Soup (without Cheese) is vegan & vegetarian friendly—