NUTRITION

SERVINGS

INGREDIENTS

2 cups roasted Fresh Tomatoes (300g)

1 cup Cannellini Beans (240g)

0.75 cup Non-fat Greek Yogurt (170g)

1 cup Low-Sodium Chicken Broth (240ml)

1 tbsp Olive Oil

0.5 cup Fresh Basil Leaves

2 cloves Garlic

0.5 medium Yellow Onion

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Halve the fresh tomatoes and place them on a baking sheet drizzled with olive oil, and season lightly with salt and pepper.

• 2

  Roast the tomatoes for 20-25 minutes until soft and slightly caramelized.

• 3

  Meanwhile, roughly chop the yellow onion, garlic, and basil leaves.

• 4

  In a medium pot, heat a small drizzle of olive oil over medium heat. Sauté the chopped onion and garlic until soft and fragrant, about 3-4 minutes.

• 5

  Add the roasted tomatoes along with any juices from the baking sheet to the pot. Stir in the low-sodium chicken broth and bring the mixture to a simmer.

• 6

  Add the cannellini beans and simmer for another 5 minutes to blend the flavors.

• 7

  Remove the pot from heat and stir in the non-fat Greek yogurt. Use an immersion blender or a standard blender to blend the soup until smooth and creamy.

• 8

  Return the soup to the pot (if using a standard blender), and stir in the fresh basil. Adjust seasoning with salt and pepper to taste.

• 9

  Serve warm, garnished with a few torn basil leaves if desired.