Sausage Beans Roasted Vegetable Soup

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   ["Toss bell peppers, tomatoes and garlic in olive oil. Place vegetables and garlic face down on a cookie sheet. Bake 45 minutes", "While vegetables and garlic roast, melt butter in the Dutch oven pot on medium heat. Add onions and saute until just translucent, about 2 minutes. Remove onions. Add sausage pieces, cook until brown while stirring periodically. Remove from pot", "Remove skin from roasted vegetables after they have cooled. Add vegetables and garlic to the pot. Add vegetable broth and tomato paste. Cover and cook on medium heat for 10 minutes.", "Spoon soup into a blender and puree for about 5 minutes. Then return soup to the pot. Add onions, sausage, beans, herb bouquet and basil leaves. Cover and simmer on low heat 5-6 minutes.", "Remove bouquet garni, serve and garnish with parmigiano cheese.", "Cooking Notes:

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   There are of course short cuts to this recipe. You can purchase roasted red bell peppers, tomatoes and garlic. Just be sure to check the ingredients list. You can also use dry rather than fresh herbs but add the dry herbs earlier in the cooking processes. Dry herbs need more time to release their flavors. Personally, I have never tried these options. Soups are dishes I think always taste much, much better with fresh (or frozen) ingredients, especially when eaten as left overs."]

* Per serving · 4 servings · Values may vary.