Try this healthy, herby recipe for an easy weeknight meal with plenty of leftovers for the rest of the week.

You will need:

• 1 tablespoon olive oil
• 1 white onion, chopped
• 2 carrots, chopped
• 3 celery stalks, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper
• 2 garlic cloves, chopped
• 2 tablespoons fresh torn basil
• 1 tablespoon fresh thyme
• 2 12 ounce jars roasted bell peppers, drained
• 1 28 ounce can crushed tomatoes with juices
• 4 cups vegetable broth

Instructions:

1. Heat the olive oil in a large stockpot over medium heat.
2. Add the onion, carrots, and celery and cook for about 5 minutes or until the onions are soft and translucent.
3. Add the salt, pepper, crushed red pepper, basil, thyme, garlic, and roasted red pepper. Stir and cook for about 2 minutes.
4. Add canned tomatoes and vegetable broth and bring to a boil.
5. Reduce heat and simmer for 30 minutes.
6. Turn off the heat and use an immersion blender to puree the soup. If you do not have one you can use a regular blender carefully blending the soup in batches.
7. Garnish with chopped basil and serve.