Pita Toasts with White Bean Puree and Roasted Red Pepper Tomato Soup

It's freezing today so I'm making roasted red pepper soup and having it with pita and white bean dip (recipes below):

White Bean Puree (Dip)

Makes 3 cups:

1 c. finely chopped onion

1 T minced garlic

2 t finely chopped fresh rosemary

2 15 oz. can cannellinio beans, drained

1/2 t salt 1/s t freshly ground pepper

1 T white-wine vinegar

1 T plus 1 t extra-virgin olive oil

1 T bread crumbs

1 T gradted Parmesan cheese

Preheat oven to 350 degrees.

Add chopped onion and garlic, and saute for a few minutes in olive-oil sprayed saucepan.

Add 1 teaspoon rosemary, cannellini beans, and salt and pepper, and saute until very hot.
Transfer bean mixture to the bowl of a food processor; add white-wine vinegar, 1 tablespoon olive oil, and 3 tablespoons reserved bean liquid, and then puree until smooth.
Combine breadcrumbs, Parmesan cheese, remaining teaspoon rosemary, and remaining teaspoon olive oil in a small bowl, and stir until well combined.

Place bean puree in an ovenproof bowl; top with the breadcrumb mixture. Transfer to oven; bake until golden brown, about 20 minutes. Serve hot with some toasted pita slices.recipe courtesy Martha Stewart magazine). I also add a can of artichoke hearts to make this dip even tastier.

Roasted Red Pepper and Tomato Soup - I saw this on Rachel Ray's TV show but this is not her recipe - I altered it and it came out very good.
4 red peppers
2 T extra virgin olive oil
1 T tomato paste 1 small dash of chili pepper1 garlic clove
3 (14 ounce) cans diced tomatoes
1 T red wine vinegar
2 cups chicken stock
salt to taste
Broil the red peppers, turning them so they blacken on all sides. Once done, set aside in a bowl for 30 minutes. Peel, seed, and roughly chop them.

Add the peppers, paste and some salt to an olive oil coated pot and cook for 5 minutes over medium flame.

Finely chop the garlic, add to the pot, and cook for 2 minutes.

Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.

Add the chicken stock. Let simmer covered 30 minutes.

Puree with a stick blender until smooth, and simmer for 25 more minutes.

Top with big croutons and parsley sprigs.