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Preheat the oven to 230°C (450°F). Roast the bell peppers on a foil-lined baking sheet for 30 to 40 minutes, until the peppers are soft, and skins begin to blacken. Once cooled, remove the seeds and stems. Roughly chop and reserve.
2
Mix the tomatoes with the olive oil and 2 mL (½ tsp) black pepper. Roast on separate baking sheet in the oven for 25 to 30 minutes until they begin to brown.
3
In a large pot, heat the vegetable oil on medium heat. Add the onions and cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for 1 minute. Add the oregano, salt, and remaining 2 mL (½ tsp) pepper.
4
Add the roasted tomatoes, roasted peppers, and broth. Cook uncovered for 20 minutes.
5
Remove from the stove and using a hand blender, blend until smooth in the pot.
6
Return to the stove and stir in beans. Cook until beans are warmed and adjust consistency with water to suit your family’s taste.
7
Garnish with fresh basil or a sprinkle of cheese.
Plan it out
This is a great fall recipe to use up tomato and pepper surplus from your garden or veggies that may have been forgotten in the fridge!
Mix it up
Try substituting chickpeas or lentils for white kidney beans.
2 cans (each 540 mL/19 oz) lower sodium white kidney beans, drained and rinsed
Directions
1
Preheat the oven to 230°C (450°F). Roast the bell peppers on a foil-lined baking sheet for 30 to 40 minutes, until the peppers are soft, and skins begin to blacken. Once cooled, remove the seeds and stems. Roughly chop and reserve.
2
Mix the tomatoes with the olive oil and 2 mL (½ tsp) black pepper. Roast on separate baking sheet in the oven for 25 to 30 minutes until they begin to brown.
3
In a large pot, heat the vegetable oil on medium heat. Add the onions and cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for 1 minute. Add the oregano, salt, and remaining 2 mL (½ tsp) pepper.
4
Add the roasted tomatoes, roasted peppers, and broth. Cook uncovered for 20 minutes.
5
Remove from the stove and using a hand blender, blend until smooth in the pot.
6
Return to the stove and stir in beans. Cook until beans are warmed and adjust consistency with water to suit your family’s taste.
