NUTRITION

SERVINGS

INGREDIENTS

4 large roasted tomatoes (~600g total)

3 cups drained cannellini beans (~720g total)

12 ounces diced chicken breast (~340g total)

2 tablespoons olive oil

1 medium chopped onion

4 minced garlic cloves

4 cups vegetable broth

1/2 cup heavy cream

1 cup chopped fresh basil

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the tomatoes in half and place them on a baking sheet. Drizzle with a portion of the olive oil, sprinkle with salt and pepper, and roast for about 25-30 minutes until tender and slightly caramelized.

• 2

  While the tomatoes roast, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.

• 3

  Add the diced chicken breast to the pot and cook until lightly browned on all sides.

• 4

  Pour in the vegetable broth and add the drained cannellini beans. Bring the mixture to a simmer and let it cook for about 10 minutes so the flavors meld.

• 5

  Once the tomatoes are roasted, remove them from the oven and add them (with their juices) to the pot. Allow the mixture to cool slightly before blending.

• 6

  Using an immersion blender or a countertop blender, blend the soup until smooth and creamy. Return the soup to the pot if using a blender.

• 7

  Stir in the heavy cream and chopped fresh basil, adjusting the seasoning with salt and pepper to taste. Heat through gently over low heat; avoid boiling after adding the cream.

• 8

  Serve warm, garnished with a drizzle of cream or a few extra basil leaves if desired.