NUTRITION

SERVINGS

INGREDIENTS

1.5 cups diced tomatoes (~250g)

1/2 medium onion (~55g)

2 garlic cloves (~6g)

1/3 cup white beans (~55g)

1/2 cup cooked lentils (~100g)

1 cup low-sodium vegetable broth

1/2 cup unsweetened almond milk

2/3 cup nonfat Greek yogurt (~160g)

1 tsp olive oil

1 slice herb-crusted sourdough bread (~50g)

PREPARATION

• 1

  In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, stirring until softened and fragrant.

• 2

  Add the diced tomatoes, white beans, and cooked lentils to the saucepan. Pour in the low-sodium vegetable broth and unsweetened almond milk.

• 3

  Bring the mixture to a gentle simmer and let cook for about 10 minutes to allow the flavors to meld.

• 4

  Remove the saucepan from heat and stir in the nonfat Greek yogurt until the soup becomes creamy. For a smoother texture, lightly blend part of the soup with an immersion blender, leaving some chunks for texture.

• 5

  Meanwhile, prepare the herb-crusted sourdough by lightly brushing a slice of sourdough bread with olive oil and sprinkling your favorite chopped herbs (such as basil, thyme, or parsley) on top. Toast the bread in a toaster oven or under a broiler until it becomes crispy and golden.

• 6

  Ladle the comforting tomato soup into bowls and serve with the toasted herb-crusted sourdough on the side. Enjoy while warm.