Preheat the oven to 400 degrees. Roast red bell peppers. While roasting, place water, onions, celery, mushrooms and garlic in a 3 quart pot, cook over medium high heat for 20 minutes, stirring occasionally. Remove from heat, allow to cool for 15 minutes. Place in a blender with peppers and remaining ingredients except pine nuts and blend. Garnish with parsley and pine nuts.