Step 1

Roast red bell pepper (click here for recipe)

Step 2

Dice roasted bell pepper, onion, celery, carrots, basil leaves and garlic.

Step 3

Add olive oil in a soup pot over med-high heat. Once oil is hot add all ingredients except for vegetable stock & pasta.

Step 4

Add a sprinkle of salt and pepper to the mixture.

Step 5

Sauté vegetables until they are tender, approximately 5 minutes.

Step 6

Add vegetable stock to the pot and bring to a boil. Simmer for approximately 5 minutes then pureé to a creamy consistency.

Step 7

Add pasta to your soup; stir well to avoid pasta from clumping together.

Step 8

Turn heat down to medium, simmer for approximately 15 minutes.