Preheat oven to 375 F. Leaving the stems on, place the peppers on an aluminum foil covered baking sheet. Place the sheet in the oven. Every 20 minutes turn the peppers until 1 hour is up. At this time you should see that all the pepper skins have wrinkled and browned. Take peppers out and allow to cool for 20 minutes so you can handle them. Once cool, peel the peppers and remove all seeds - compost the skins and seeds. You should now have slippery beautiful peppers. Cut them up into small bite size pieces.
Directions
Add chicken broth and white beans into a large soup pot, bringing to a boil over medium high heat.
Once boiling, reduce to a simmer and add roasted peppers, pesto and pinch of black pepper. Simmer for 5 more minutes.