NUTRITION

SERVINGS

INGREDIENTS

5 medium Fresh Tomatoes (approx. 500g)

1/4 cup Fresh Basil (approx. 10g)

1 tbsp Olive Oil (14g)

1 medium Yellow Onion (110g)

2 cloves Garlic (6g)

2 cups Vegetable Broth (480g)

1 cup Cannellini Beans (240g)

1/2 cup Greek Yogurt (125g)

Salt & Pepper to taste

PREPARATION

• 1

  Roughly chop the fresh tomatoes and set aside. Finely chop the yellow onion and mince the garlic.

• 2

  In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant.

• 3

  Add the chopped tomatoes to the pot and cook for about 5-7 minutes until they start to break down.

• 4

  Pour in the vegetable broth and bring the mixture to a simmer. Allow it to simmer for 10-15 minutes so that all the flavors meld together.

• 5

  Add the cannellini beans and fresh basil to the pot. Stir and let it heat through for an additional 5 minutes.

• 6

  Using an immersion blender or countertop blender, blend the soup until smooth while leaving a bit of texture from the beans if desired.

• 7

  Season the soup with salt and pepper to taste. For added creaminess and protein, gently stir in the Greek yogurt right before serving.

• 8

  Serve warm and garnish with extra basil if desired.