Sundried tomato and roasted pepper soup

New Haven (WTNH) - Jessica Hazan, the Soup Girl, cooked a delicious sundried tomato and roasted pepper soup to keep us warm this weekend.

The Soup Girl crafts healthy and delicious gourmet meals from scratch, delivering good health right to your door.

Hazan only uses locally-grown, organic ingredients. Her philosophy? By using local, seasonal, and organic ingredients, we nourish the body and soul, support our community, and protect our planet.

For more information about the Soup Girl, or to order, visit www.thesoupgirl.com.

Here is the recipe for the soup and chips Jessica cooked today:

Sundried Tomato and Roasted Pepper Soup

1/3 cup sundried tomatoes in oil (chop tomatoes and reserve oil)
1 tbs. garlic
6 cups vegetable stock
1/2 cup small pasta (ditalini or elbow macaroni)
1 can cannellini beans (rinsed)
1 12 oz. jar roasted red peppers (cut into strips)
2 tbs. fresh parsley
Parmesan cheese (optional)

Heat two tablespoons of oil from the sundried tomatoes in a soup pot. Add garlic and sauté for 1 minute.

Add vegetable stock and bring to a simmer. Add beans, red peppers and sundried tomatoes.

Add pasta and simmer until pasta is cooked (about 10 minutes).

Add parsley and ladle into bowls. Top with parmesan cheese if desired. Enjoy.

The Soup Girl's Parsley-Garlic Pita Chips

3 pitas
¼ cup olive oil
2 cloves chopped garlic
2 tbs. chopped parsley
Salt and pepper

Split open pita, making two large circles. Cut each in half and then cut into triangle wedges.

Combine olive oil, garlic, parsley and salt and pepper to taste.

Brush pita triangles with oil mixture and bake in a 350 degree oven for 10-12 minutes until crispy.

*Cook's Note- garlic and oil mixture should be used immediately or can be stored in the refrigerator for up to 3 days!