NUTRITION

SERVINGS

INGREDIENTS

2 cups Roasted Tomatoes

1 medium Red Bell Pepper

1/2 medium White Onion

2 cloves Garlic, minced

1/4 cup Fresh Basil, chopped

1 cup Vegetable Broth

3/4 cup Cannellini Beans (rinsed)

3 ounces Chicken Breast, cooked and chopped

1/3 cup Nonfat Greek Yogurt

1/2 tablespoon Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Halve the tomatoes and red bell pepper, and drizzle with a little olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until they start to caramelize.

• 2

  In a medium pot, heat the remaining olive oil over medium heat. Sauté the chopped white onion and minced garlic until softened and fragrant, about 3-4 minutes.

• 3

  Add the roasted tomatoes, red bell pepper, vegetable broth, and cannellini beans to the pot. Stir to combine.

• 4

  Bring the mixture to a simmer and let cook for 10 minutes so the flavors meld together.

• 5

  Transfer the soup to a blender (in batches if needed) along with the fresh basil and blend until smooth and creamy. Return the soup to the pot.

• 6

  Gently stir in the chopped cooked chicken breast and let warm through for about 2 minutes.

• 7

  Ladle the soup into a bowl and top with a swirl of nonfat Greek yogurt. Season with additional salt and pepper if desired before serving.