Serves 4/This Mediterranean-influenced soup uses Aleppo pepper for mild heat and fruity flavor; look for it in the spice section of natural markets. You can substitute sweet paprika mixed with a little cayenne, or use crushed red pepper flakes. Serving tip: Tastes great with a crusty piece of garlic bread.

1 tablespoon olive oil
1 large yellow onion, diced large
2 large jalapeño peppers, seeded and minced
1 teaspoon chopped garlic
1-2 teaspoons dried Aleppo pepper
1 15-ounce can cannellini beans, rinsed and drained
2 cups low-sodium vegetable broth, divided
Grated Parmesan cheese, for garnish
1 teaspoon dried oregano

  1. Heat oil in medium sauté pan over medium-high heat until shimmering. Add onion, jalapeño, and garlic; cook until golden brown, 5-7 minutes.
  2. In a blender or food processor, combine onion mixture, Aleppo pepper, beans, and 1 cup broth. Blend until mostly smooth. Transfer mixture to a large saucepan and add remaining 1 cup broth. Add salt and additional Aleppo pepper to taste, and heat through. Serve, garnished with cheese and a pinch of oregano crushed between your fingers.

PER SERVING: 150 cal, 24% fat cal, 4g fat, 0g sat fat, 0mg chol, 6g protein, 22g carb, 6g fiber, 290mg sodium

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