NUTRITION

SERVINGS

INGREDIENTS

4 medium Tomatoes (≈400g)

1 medium Red Bell Pepper (≈119g)

1 medium Onion (≈110g)

3 Garlic cloves (≈9g)

1 Tbsp Olive Oil (≈14g)

1 cup Cannellini Beans (≈240g)

1 cup Low-Sodium Vegetable Broth (≈240g)

1/2 cup Nonfat Greek Yogurt (≈120g)

1/2 cup Fresh Basil Leaves (≈15g)

PREPARATION

• 1

  Preheat the oven to 400°F (200°C).

• 2

  Cut the tomatoes, red bell pepper, and onion into large chunks. Peel the garlic cloves.

• 3

  Toss the vegetables and garlic in olive oil, season lightly with salt and pepper, and spread them on a baking sheet.

• 4

  Roast the vegetables in the oven for 25-30 minutes until they’re tender and slightly charred at the edges.

• 5

  Transfer the roasted vegetables to a large pot and add the cannellini beans and vegetable broth.

• 6

  Bring the mixture to a simmer over medium heat and let it cook for 5 minutes.

• 7

  Stir in the fresh basil leaves and allow them to wilt.

• 8

  Remove the pot from heat and use an immersion blender to blend the soup until smooth while retaining a bit of texture.

• 9

  Stir in the nonfat Greek yogurt until fully incorporated, giving the soup a creamy consistency.

• 10

  Taste and adjust seasoning as needed, then serve warm.