** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. The roasted vegetables add great depth of flavor to this soup.
2. Preheat oven to 350 F Combine tomatoes, onion and carrot in large roasting pan.
3. Add garlic, oil and oregano and stir to coat vegetables.
4. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes.
5. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor.
6. Add 2 cups broth to roasting pan and scrape up any browned bits.
7. Add broth and 2 1/4 cups beans to processor.
8. Puree vegetable mixture until almost smooth.
9. Transfer soup to heavy large saucepan. Add remaining 1 cup beans.
10. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes.
11. Stir in carrot. Season with salt and pepper.
12. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing).
13. Ladle soup into bowls. Top each with dollop of yogurt.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yogurt, Beans, Tomato, Garlic, Onion, Olive Oil allergies.
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