Roasted Red Pepper and Sausage Soup

Ingredients

 * 1 lb. sweet or hot bulk italian sausage
 * 2 large red peppers
 * 4 tbsp olive oil
 * 2 tbsp dry or fresh basil
 * 1 tbsp oregano
 * 1 medium onion
 * 1 tbsp minced garlic
 * 5 cups chicken broth
 * 1½ cups pasta (uncooked)
 * 1 can white kidney beans (optional)

Directions

 * 1) In dutch oven or stockpot, place olive oil, basil, oregano, onions, garlic, and sliced red peppers.
 * 2) Roast or sauté for approximately 8 minutes.
 * 3) In separate pan, brown sausage, drain well, and add to pepper mixture with chicken broth.
 * 4) Bring to medium boil and cook 10 minutes.
 * 5) Add pasta and beans.
 * 6) Cook until pasta is done, 5 to 8 minutes.
 * 7) Transfer the spinach mixture and a little of the stock to an electric food processor or blender and process until smooth.
 * 8) Return the spinach mixture to the pot and add the remaining stock.
 * 9) Serve with garlic bread.