Vegan Italian White Bean Soup

Instructions

Preheat oven to 355°.

Line a baking tray with parchment paper.

Combine tomatoes and peppers in a bowl with olive oil and Italian herbs. Taste and season with salt and pepper as desired. Place vegetables on tray and bake for approximately 30 minutes.

In a blender, purée the beans with the roasted vegetables, tomato purée, a few basil leaves and water until smooth. Transfer to a pot and heat through on the stove top.

Serve topped with julienne cut basil and, if desired, vegan croutons.