White Bean, Pasta and Roasted Pepper Soup

• 1/3 cup oil-packed sun-dried tomatoes, chopped, 2 tablespoons oil reserved
• 1 tablespoon minced garlic
• 1 teaspoon dried savory
• 3 cups canned vegetable broth
• 1/3 cup small pasta bows (farfallini) or small elbow macaroni
• 1 15-ounce can cannellini (white kidney beans), rinsed, drained
• 1 7-ounce jar roasted red peppers, drained, sliced

1. Heat 2 tablespoons oil reserved from sun-dried tomatoes in heavy large saucepan over medium-low heat.
2. Add garlic and savory and stir 1 minute.
3. Add broth and sun-dried tomatoes.
4. Increase heat to high and bring to boil.
5. Add pasta, cover and boil until pasta is almost tender, about 5 minutes.
6. Mix in cannellini and peppers.
7. Reduce heat; simmer uncovered until pasta is just tender but still firm to bite, about 4 minutes.
8. Season to taste with salt and pepper and serve.

tomatoes, garlic, vegetable broth, pasta, cannellini, red peppers

Taken from www.epicurious.com/recipes/food/views/white-bean-pasta-and-roasted-pepper-soup-3113 (may not work)