NUTRITION

SERVINGS

INGREDIENTS

2 cups roasted Roma Tomatoes (300g)

1 medium Red Bell Pepper (120g)

1 small Yellow Onion (70g)

3 cloves Garlic (9g)

2 cups Cooked White Beans (240g)

1 cup Nonfat Greek Yogurt (245g)

2 cups Low-Sodium Vegetable Broth (480ml)

1/2 cup Fresh Basil, chopped (10g)

1 tbsp Olive Oil (14g)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Slice the Roma tomatoes in halves and place them on a baking sheet along with the halved red bell pepper. Drizzle with olive oil and season with salt and pepper.

• 2

  Roast the vegetables for 20-25 minutes until they are softened and slightly charred at the edges.

• 3

  While the vegetables roast, roughly chop the yellow onion and garlic. In a medium pot, add a splash of olive oil and sauté the onion and garlic over medium heat until translucent and fragrant.

• 4

  Add the roasted tomatoes and red bell pepper (reserve any juices from the baking sheet) to the pot. Pour in the low-sodium vegetable broth and bring the mixture to a simmer.

• 5

  Stir in the cooked white beans. Let the soup simmer for 5-7 minutes to allow the flavors to meld.

• 6

  Remove the soup from heat and using an immersion blender (or a countertop blender in batches), blend the soup until smooth and creamy.

• 7

  Return the soup to a low heat, then stir in the nonfat Greek yogurt gradually, ensuring the soup maintains a creamy consistency without curdling.

• 8

  Finally, stir in the chopped fresh basil, adjust the seasoning with extra salt and pepper if needed, and serve warm.