Roasted Tomato and Red Pepper Soup - Forks Over Knives

Ingredients

• 4 large tomatoes, cut into large pieces (5 cups)
• 3 medium red bell peppers, cut into large pieces (3 cups)
• 1 medium onion, cut into large wedges
• 3 cloves garlic
• 4 ounces uncooked penne, orecchiette, or other short-cut pasta (2 cups cooked)
• 6 ounces green beans, cut into ½-inch pieces (1 cup)
• 2 medium carrots, cut into ½-inch dice (1 cup)
• 1 cup frozen green peas, thawed (5 ounces)
• 1 tablespoon white wine vinegar
• 1 teaspoon fresh oregano, finely chopped
• ¼ teaspoon sea salt
• ⅛ teaspoon freshly ground black pepper
• 1 cup unsweetened, unflavored plant milk, warmed in the microwave
• 1 tablespoon fresh parsley, finely chopped