Roasted Red Pepper Ditalini Soup

I love ditalini. It always turns into goulash for leftovers, but I like it best before it absorbs that much moisture.

• Ready In: 45 mins
• Serves: 6
• Yields: 6 bowls

Ingredients

• 3  tablespoons butter
• 1  onion, sliced into thin strips
• 2  red peppers, roasted (Notes below)
• 1  green pepper, sliced thin
• 3  garlic cloves
• 2  cups diced tomatoes
• 2 (8 ounce) cans tomato sauce
• 1  cup beef broth
• 1  cup  ditalini

Directions

1. TO ROAST RED PEPPERS: Cut peppers in quarters, cutting off the top and bottom, scoop out flesh inside and place skin-side up in broiler. Broil until skin on peppers are completely blackened. Let cool and peel off skin.
2. In skillet, saute butter, onion, green pepper until both are soft. Add garlic and saute 2 min more.
3. Process roasted red peppers until smooth. Add 2 cans diced tomatoes until combined but still slightly chunky. Add this to skillet.
4. Add beef broth and tomato sauce. Simmer 10 minutes.
5. Add ditalini to soup, let simmer 8-10 minutes more or until tender.