This is yet another example of leftovers coming together for the greater good, just like the "self-care" salad which I recently posted and where I used some of the canned beans that I used in this soup. It is a good recipe to have in your repertoire because, though you can roast the peppers yourself and cook the cannellini beans from scratch, you can also make this soup from jarred roasted red peppers and canned cannellini beans in five minutes. Very helpful if you have a houseful of guests and need to provide a quick lunch.
You can make this vegetarian by using water or vegetable stock as the base, or use chicken stock. Just multiply amounts based on portions needed -- this serves one.
1/3 can of cannellini beans
1/4 cup roasted red peppers
1 1/2 cups stock
2 Tbsps cream
1 clove garlic
1/4 tsp cumin
Salt to taste
Throw everything together in the blender.
Once the soup is smooth, transfer to a pan and heat through until piping hot.