NUTRITION

SERVINGS

INGREDIENTS

1 can (28 oz) Fire-Roasted Tomatoes

2 cups Cannellini Beans (no salt added)

2/3 cup Low-Fat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

1 medium Red Onion

2 cloves Garlic

2 teaspoons Olive Oil

1 cup Vegetable Broth

1/2 cup Fresh Basil (chopped)

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the red onion into wedges and peel the garlic cloves.

• 2

  Spread the onion and garlic on a baking tray, drizzle with olive oil, and roast for about 15 minutes until softened and slightly caramelized.

• 3

  In a large pot, combine the fire-roasted tomatoes (with their juices) and vegetable broth. Bring to a simmer over medium heat.

• 4

  Add the roasted onion and garlic to the pot. Stir in the cannellini beans and let the mixture simmer for 10 minutes to meld flavors.

• 5

  Remove the pot from heat and blend the mixture using an immersion blender until smooth. For a chunkier texture, blend partially.

• 6

  Return the blended soup to low heat. Stir in the Greek yogurt and cottage cheese until fully incorporated, making the soup beautifully creamy.

• 7

  Add the chopped fresh basil and season with salt and black pepper to taste. Heat through for another 2 minutes.

• 8

  Serve warm, garnished with additional basil if desired.