Name: Tomato red pepper cannellini soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 (14.5-oz) can diced tomatoes; 2 1/2 red bell peppers, seeded and chopped; 1 (15-oz) can cannellini beans, drained and rinsed; 1 medium carrot, peeled and chopped; 1 clove garlic, minced; 1 tsp extra virgin olive oil; 1 cup vegetable broth; 2 tsp mixed herbs; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp red wine vinegar; 1/2 cup nonfat Greek yogurt; 3 1/2 tbsp fresh basil, torn

Nutrition

Per serving

630 calories

Protein: 39g; 24% of calories
Carbs: 97g; 60% of calories
Fat: 11g; 16% of calories

Instructions

Prep 15 min · Cook 30 min

Heat the olive oil in a medium pot over medium heat. Add the chopped carrot, red pepper, and minced garlic. Cook for 5 minutes, stirring often, until the vegetables begin to soften.
Stir in the diced tomatoes with their juices, vegetable broth, and mixed herbs. Bring the mixture to a boil, then reduce heat to low and simmer for 25 minutes.
Remove the pot from the heat and let it cool for 5 minutes. Transfer the vegetable mixture to a blender. Add half of the cannellini beans. Vent the blender lid and blend until completely smooth.
Return the blended soup to the pot. Stir in the remaining cannellini beans, salt, black pepper, and red wine vinegar. Cook over medium-low heat for 5 minutes to heat the beans through.
Ladle the hot soup into a large bowl. Top with the Greek yogurt and fresh basil.

Nutrition

Ingredients

Instructions

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