- 4 red bell peppers
- 12 tomatoes, quartered
- 30 mL (2 tbsp) olive oil
- 5 mL (1 tsp) black pepper, divided
- 45 mL (3 tbsp) vegetable oil, divided
- 2 onions, chopped
- 5 cloves garlic, sliced
- 5 mL (1 tsp) dried oregano
- 5 mL (1 tsp) salt
- 1 L (4 cups) lower sodium vegetable broth
- 2 cans (each 540 mL/19 oz) lower sodium white kidney beans, drained and rinsed
- Preheat the oven to 230 °C (450 °F). Roast bell peppers on a foil-lined baking sheet for 30 to 40 minutes, until peppers are soft and skins begin to blacken. Once cooled, remove seeds and stems. Roughly chop and reserve.
- Mix tomatoes with 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.
- In a large pot, heat vegetable oil on medium heat. Add onions and cook for 2 to 3 minutes, until softened. Stir in garlic and cook for 1 minutes. Add oregano, salt, and remaining 2 mL (½ tsp) pepper.
- Add roasted tomatoes, roasted peppers, and broth. Cook uncovered for 20 minutes.
- Remove from the stove and, using a hand blender, blend until smooth in the pot.
- Return to the stove and stir in beans. Cook until beans are warmed and adjust consistency with water to suit your family’s taste.
- Garnish with fresh basil or a sprinkle of cheese.
- 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!
- Little chefs can help you choose ingredients – try substituting chickpeas or lentils for white kidney beans. They can also cut tomatoes in quarters.
- Store leftovers in an airtight container for up to 3 months in the freezer.