Roasted Red Pepper Soup

1 red pepper (roasted or pan fried until tender)
2-3 carrots
2 small zucchini
2 cans of diced tomatoes (w/oregano seasoning)
4 cups of chicken broth
1 cup of red wine
1 cup of cooked rice (brown or white)
1 lb of italian sausage (browned)
Italian Seasonings
Garlic powder
oregano
salt & pepper

Combine the roasted red pepper with the cans of tomatoes and red wine in a food processor and puree.  Meanwhile sautee the carrots for a few minutes in olive oil and add the chicken broth and zucchini. Add the pureed mixture and spices (to your taste) and simmer for 20-30 minutes. Add the sausage during the last 5 minutes. Fill each individual bowl with a 1/4 cup of rice and pour soup over top. Serves 4-6