Name: Roasted tomato soup with white beans
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 3 lb ripe Roma tomatoes (1,361 g), halved lengthwise; 1 large onion (150 g), quartered; 2 tbsp olive oil (27 g), for roasting; 1 tsp garlic powder; ½ tsp salt, for roasting (3 g); ¼ tsp black pepper; 3 cups cooked no-salt-added white beans (two 15 oz cans), drained and rinsed (537 g); 2 cups low-sodium chicken broth (480 g); 2 tbsp no-salt-added tomato paste (32 g); 1 tsp dried basil leaves; 1 tsp dried oregano leaves; 1 tbsp balsamic vinegar (16 g); ½ tsp salt, to finish (3 g); 1 tbsp olive oil (13.5 g), to finish; 1 cup water, to thin the soup

Ingredients

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3 lb ripe Roma tomatoes, halved lengthwise
1 large onion, quartered
2 tbsp olive oil, for roasting
1 tsp garlic powder
½ tsp salt, for roasting
¼ tsp black pepper
3 cups cooked no-salt-added white beans (two 15 oz cans), drained and rinsed
2 cups low-sodium chicken broth
2 tbsp no-salt-added tomato paste
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tbsp balsamic vinegar
½ tsp salt, to finish
1 tbsp olive oil, to finish
1 cup water, to thin the soup

Method

Nutrition

Estimated

Per bowl (about 1¼ cups) · serving size 1 of 6

Calories257

Total fat	8.1 g
Saturated fat	1.2 g
Sodium	434 mg
Total carbohydrate	36.7 g
Dietary fiber	at least 9.2 g (1 row carries no value)
Total sugars	8.5 g
Protein	13.0 g

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