Roasted Tomato and Red Pepper Soup

Name: Roasted Tomato and Red Pepper Soup
Total time: 45 min
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

www.forksoverknives.com

With its resplendent red hue, hearty pasta, and full base, this Roasted Tomato and Red Pepper Soup is the perfect meal to brighten a dreary winter day.

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