1. Roast 1 medium red pepper for 20 minutes in oven at 400 degrees F. Peel skin from pepper; discard skin. In a food processor, combine red pepper with 1-1/2 cups of low-sodium vegetable broth and 1 cup navy beans. Cover and process until smooth. Season with salt and ground black pepper. Transfer soup to a small saucepan and cook over medium heat for 5 minutes or until simmering. Place 1-1/2 cups soup in a Thermos; refrigerate remainder for up to 3 days. Pack 4 mini mozzarella balls for your child to put on top at school.