Roasted Vegetable Soup | RICARDO

Ingredients

• 2 yellow bell peppers, seeded and diced
• 2 carrots, peeled, halved lengthwise and sliced
• 1 onion, chopped
• 2 tbsp (30 ml) olive oil
• 4 cups (1 litre) chicken broth
• 1 can (28 oz/796 ml) diced tomatoes
• 1 can (19 oz/540 ml) white kidney beans, rinsed and drained