Chilled Yellow Pepper and White Bean Soup

• 3 yellow, orange or red bell peppers
• 1 tablespoon olive oilolive-oil
• 1 small onion, choppedonion
• 1/8 teaspoon dried crushed red pepperbell-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, slicedarugula

1. 01Char 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.
2. 02Heat 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. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.)
3. 03Ladle soup into bowls. Top with generous amount of arugula and serve.

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