Name: Roasted pepper tomato cannellini soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 1/2 red bell peppers, seeded and quartered; 1/2 medium white onion, peeled and quartered; 1/2 medium carrot, peeled and sliced into half-inch coins; 1 tsp olive oil; 1 tsp salt; 2 cloves garlic, unpeeled; 2 tsp ginger root, peeled and finely grated; 1 tbsp tomato puree; 3/4 cup canned diced tomatoes; 1/2 (15-oz) can cannellini beans, drained and rinsed; 2 cups low salt vegetable stock; 1 tsp mixed herbs; 1 1/2 tsp lemon juice; 1 cup plain nonfat Greek yogurt; 2 tbsp fresh basil, torn

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the red peppers, onion, and carrot with half the olive oil and a pinch of salt, spreading them in a single layer. Roast for 10 minutes. Add the unpeeled garlic cloves to the pan and roast for 15 to 20 minutes more until the vegetables are tender and charred at the edges.
In a medium pot, heat the remaining olive oil over medium heat. Add the grated ginger and cook for 1 minute until fragrant. Stir in the tomato puree and cook for 1 minute more. Squeeze the roasted garlic out of its skin into the pot and discard the skins.
Add the roasted peppers, onion, and carrot to the pot along with the diced tomatoes, cannellini beans, vegetable stock, and mixed herbs. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Carefully transfer the soup to a blender. Add half the Greek yogurt and the lemon juice. Blend until completely smooth. Stir in the remaining salt, pour into a bowl, and top with the remaining Greek yogurt and fresh basil.

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Ingredients

Instructions

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