Roasted Tomato and Red Pepper Soup

Preheat oven to 425°F. Line a baking sheet with parchment paper. 2. Place tomatoes, bell peppers, onion, and garlic on the baking sheet. Bake for 20 to 30 minutes. 3. Meanwhile, bring a pot of water to a boil. Add pasta, green beans, and carrots. Cook according to pasta’s package instructions. Add peas 2 minutes before pasta is done. Drain pasta and vegetables. Set aside. 4. Transfer the roasted tomatoes, bell peppers, onion, and garlic to a blender. Add vinegar, oregano, salt, black pepper, and 1 cup water. Blend into a smooth soup. 5. Transfer blended soup to a pot. Bring to a boil. Add milk, pasta, green beans, peas, and carrots. Cook 3 to 4 minutes, until soup is heated through. 6. Serve soup hot, garnished with parsley.