NUTRITION

SERVINGS

INGREDIENTS

4 large Tomatoes (~728g)

1 cup Cannellini Beans (~170g)

3/4 cup Nonfat Greek Yogurt (~183g)

1/2 tbsp Extra Virgin Olive Oil (~7g)

1 medium Onion (~110g)

2 cloves Garlic (~6g)

2 cups Low-Sodium Chicken Broth (~480g)

Handful of Fresh Basil Leaves (~5g)

PREPARATION

• 1

  Core and roughly chop the tomatoes. Peel and dice the onion, and mince the garlic.

• 2

  In a large pot, heat 1/2 tablespoon of extra virgin olive oil over medium heat. Add the diced onion and minced garlic, sauté until softened and fragrant, about 3-4 minutes.

• 3

  Add the chopped tomatoes to the pot and cook for 5-7 minutes, allowing the tomatoes to break down slightly.

• 4

  Pour in the low-sodium chicken broth and bring the mixture to a simmer. Allow it to cook for 10 minutes so the flavors meld together.

• 5

  Stir in the cannellini beans and continue to simmer for an additional 5 minutes.

• 6

  Remove the pot from heat and blend the soup using an immersion blender until smooth with a few small chunks for texture. Alternatively, allow the soup to cool slightly and blend in batches in a countertop blender.

• 7

  Return the blended soup to low heat. Stir in the nonfat Greek yogurt gradually, ensuring the soup is warm enough to incorporate the yogurt smoothly without curdling it.

• 8

  Tear the fresh basil leaves and stir them into the soup. Season with salt and pepper to taste.

• 9

  Serve warm and enjoy the fresh, creamy tomato basil soup as a comforting meal any time of day.