Hearty italian roasted pepper & sausage soup

1 lb. sweet or hot bulk Italian sausage
2 large red peppers
4 Tbs olive oil
2 Tbs dry or fresh basil
1 Tbs oregano
1 medium onion
1 Tbs minced garlic
5 cups chicken broth
1 1/2 cups pasta (uncooked)
1 can white kidney beans (optional)

In Dutch oven or stockpot, place olive oil, basil, oregano, onions, garlic, and sliced red peppers. Roast or saute for approximately 8 minutes. In separate pan, brown sausage, drain well, and add to pepper mixture with chicken broth. Bring to medium boil and cook 10 minutes. Add pasta and beans. Cook until pasta is done, 5 to 8 minutes. Serve with garlic bread.