White Bean Mediterranean Soup with summer vegetables

 1 cup uncooked medium white beans
1 med red bell pepper, chopped
1 med green pepper, chopped
1 med onion, minced in food processor
1 garlic clove, thinly sliced
1/4 c. extra virgin olive oil
1 t. tomato paste diluted with 1/4 c. water
1 T. dried oregano
1 t. fine sea salt
1/4 t. freshly ground pepper
8 cherry tomatoes, halved
1/4 c. hot water

Placed the beans in a med bowl and cover with water by 2-3 inches.  Soak overnight or for 10 hrs
When ready to cook, drain and rinse the beans, and place them in a large pot.  Cover with a least 2 inches or water to account for expansion.  Place the pot over high heat and bring to a boil, then reduce the heat to medium-low and simmer for abt 30 minute or until the beans are soft but not mushy.  Remove from the heat and drain.

Preheat the oven to 350 .  In a large bowl, combine the bell peppers, onions, garlic, cooked beans, olive oil, tomato paste mixture, oregano, sea salt, and black pepper.  Toss gently to avoid breaking the beans.  Transfer the mixture to a large casserole dish.  Place the halved cherry tomatoes on top and then add the hot water to the dish by pouring into a corner and tilting the dish so that the water spreads across the surface.  (Do not pour the water directly over the casserole as this will wash off the ole oil.  Cover the dish with foil and place in the oven to roast for abt 1 hour or until the peppers are soft, adding small amounts of hot water, 2 T. at a time, if the beans appear to be drying out.  After l hr remove the foil and roast for 10 more minutes.  Remove the dish from the oven and set aside to cool for 5 min before serving.  Store covered in the refrigerator for up to 3 days.