NUTRITION

SERVINGS

INGREDIENTS

3 cups Cherry Tomatoes

1 medium Yellow Onion

3 cloves Garlic

1/3 cup Fresh Basil (chopped)

1 tbsp Olive Oil

2 cups Low-Sodium Vegetable Broth

1 cup Low-Fat Greek Yogurt

1/2 cup Cannellini Beans

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a baking sheet, toss the cherry tomatoes and thick-cut onion wedges with olive oil, salt, and pepper. Roast them in the preheated oven for 20-25 minutes until they are soft and slightly caramelized.

• 3

  In a large pot, heat a small drizzle of olive oil over medium heat. Sauté the garlic for 1-2 minutes until fragrant.

• 4

  Add the roasted tomatoes, onions, and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors.

• 5

  Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the mixture in batches to a blender and blend until smooth.

• 6

  Stir in the low-fat Greek yogurt and cannellini beans, then add the fresh basil. If you prefer a chunkier texture, lightly mash the beans with the back of a spoon.

• 7

  Return the soup to a gentle heat and warm for another 3-5 minutes, ensuring it remains just below boiling point to prevent curdling the yogurt.

• 8

  Taste and adjust seasonings as needed, then serve warm. Garnish with extra basil leaves if desired.