NUTRITION

SERVINGS

INGREDIENTS

250g Fresh Tomatoes

10g Fresh Basil Leaves

1 tbsp Olive Oil

1 medium Yellow Onion

1 Garlic Clove

1 cup Low-Sodium Vegetable Broth

1 serving (90g) Cannellini Beans

250g Nonfat Plain Greek Yogurt

30g Red Lentils (dry)

Salt and Black Pepper to taste

PREPARATION

• 1

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

• 2

  Heat olive oil in a large pot over medium heat. Sauté the onion until it softens and turns translucent, then add the garlic and sauté for an additional minute.

• 3

  Add the chopped tomatoes to the pot along with the red lentils. Stir briefly before pouring in the low-sodium vegetable broth.

• 4

  Bring the mixture to a simmer and allow it to cook for about 15 minutes, or until the tomatoes break down and the lentils are tender.

• 5

  Remove the pot from heat and add the cannellini beans. Using an immersion blender, blend the soup until smooth but still retaining a bit of texture.

• 6

  Stir in the nonfat plain Greek yogurt and roughly torn basil leaves. Season with salt and black pepper to taste, and gently reheat if needed without boiling to avoid curdling the yogurt.

• 7

  Ladle the soup into bowls and garnish with additional basil if desired. Serve warm and enjoy your protein-boosted, creamy tomato basil soup.