Serves 4 This recipe is a terrific cancer-fighting tool that is delicious and economical.

Tomatoes and peppers are packed with antioxidants, and beans are a nutritional powerhouse, rich in healthy protein and fiber.

Roasted Tomato And Pepper Soup With Cannellini Beans Ingredients cup dried cannellini beans, soaked overnight 1 bay leaf or a piece of kombu 2 lbs. vine ripe tomatoes, cored and cut in half 3 cloves of garlic, unpeeled 1 medium size white onion, peeled and quartered 1 red pepper 1 poblano or anaheim pepper 4 cups of chicken broth 1 tbsp. olive oil 1 tsp. of sea salt and a few grinds of fresh pepper Procedure 1. In a medium saucepan, add beans and bay leaf (or kombu) and enough water to cover beans. Bring it to a boil and then lower flame and simmer for about 30 minutes or until beans are soft. 2. Preheat oven to 350 Fahrenheit. Toss the tomatoes, onion and garlic with the oil and the salt and pepper. Transfer to a baking sheet. Place tomatoes skin

side up. Add peppers in the corner of the same sheet pan. Roast the vegetables for about 30-40 minutes or until the tomatoes have collapsed, the garlic is soft and the edges of onion pieces have browned. Turn the peppers a few times while roasting so they brown evenly. Place peppers in a bowl and cover with plastic wrap to soften the skin. Peel skin once they have cooled. Cut the poblano pepper into thin strips and set aside. 3. Drain beans and return to the saucepan. Once the tomatoes and garlic have cooled, peel the skins (should remove easily). Add roasted vegetables, including pepper, to the saucepan. Add the chicken broth and bring to a boil for about 5-8 minutes, to blend the flavors. 4. Remove from the heat and, using a blender, blend until smooth. Return the soup to the saucepan, adjust seasoning and reheat as needed. Serve with poblano pepper strips as garnish. Recipe by Health Supportive Chef Ruth Fehr