Tomato-Pepper Soup with Cannellini Beans

Ingredients

• 2 tablespoons oil
• 2 large Vidalia onions, chopped
• 6 cloves garlic, crushed, or 6 cubes Gefen Frozen Garlic
• 1/2 jar roasted red peppers
• 1 (6-ounce) can Gefen Tomato Paste
• 1 package Tuscanini Cannellini Beans, drained and rinsed
• 1 parsnip, peeled and diced
• 3 large zucchini, peeled and diced
• 3 celery stalks, diced
• 4 large carrots, peeled and diced
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons honey
• water, to cover