My back and feet both ache horribly. I spent the day trying to find shoes and inserts for my plantar fascaitis. After I found shoes that "might" help, I decided to test them by going to IKEA. I always wind up wandering around on the second floor of the store, getting more and more lost, until my head feels like it's going to explode. It turned out that the cute, inexpensive computer cabinet that I wanted was sold out. Why was it sold out? Because it was featured on Oprah! That's why. And my feet started to hurt, so there was nothing to do but sit down and eat a hot dog and a cinnamon bun, both of which are sold at the exit, taunting everyone in the long check out lines. Eventually, your will is broken and nothing will satisfy except the solace of a so-so hot dog and cinnabun.
It would have been so nice if I had some of the wonderful red bell pepper soup I made on Friday. I could have soaked my feet in it. It's a lovely recipe, low in calories and full of anti-oxidants. It has only one tablespoon of oil, no cream and three red bell peppers. It also had the added kick of arugula, which tastes great with the natural sweetness of the soup. Arugula is an herb, which can surprise people sometimes. So, it makes this recipe perfect for Weekend Herb Blogging, which was created by the lovely Kalyn. She is back from her travels to the BlogHer Conference. So, stop by her site at Kalyn's Kitchen and see all the wonderful herby recipes from bloggers all around the world.
Red Bell Pepper And White Bean Soup, With Arugula
(Bon Appétit, July 1994)
3 yellow, orange or red bell peppers
1 tablespoon olive oil
1 small onion, chopped
1/8 teaspoon dried crushed red pepper
2 14 1/2-ounce cans low-salt chicken broth
1 15- to 16-ounce can cannellini (white kidney beans), rinsed, drained
1 bunch fresh arugula, sliced
Char bell peppers over gas flame or in broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add bell peppers and crushed red pepper and sauté 1 minute. Add broth and cannellini. Bring to boil. Reduce heat, cover and simmer 15 minutes. Strain vegetables, reserving broth. Transfer vegetables to processor; purée. Gradually mix in 2 cups reserved broth. Transfer purée to bowl. Stir in remaining broth. Season with salt and pepper. Sprinkle a handful of the sliced arugula on top of each serving. You can serve this hot or cold. It tastes wonderful either way.