Hidden White Bean Tomato Soup

• servings: 6 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

4 vine ripened tomatoes (cut in half)

1 1/2 cup cherry tomatoes

2 heads garlic (tops sliced off)

1 red onion (sliced in half)

1 red bell pepper (sliced in half and cored)

2 tbsp olive oil

1 1/2 cups white kidney beans (canned, drained & rinsed)

1 tbsp dried parsley

2 cups vegetable broth

1 tbsp nutritional yeast

salt and pepper (to taste)

1/2 cup fresh basil

Directions

Preheat the oven to 375F.

On a sheet pan, add the tomatoes, garlic, bell pepper, onion and cherry tomatoes. Drizzle with olive oil, salt and pepper.

Place in the oven to 45 minutes, until the vegetables have softened.

Remove from oven and allow to cool slightly. When safe to handle, transfer the vegetables to a high speed blender, squeezing out the garlic cloves and discarding of the skin. Add the vegetable broth, nutritional yeast, and white kidney beans to the blender, and combine until completely smooth.

Transfer to a pot, heat, and adjust salt as needed. Enjoy immediately with fresh basil and bread as desired. Store in a sealed container in the fridge for up to four days.

Nutrition

• Calories: 112.9 kcal
• Total Fat: 1.1 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.7 g
• Sodium: 368.7 mg
• Total Carbohydrate: 21.3 g
• Dietary Fiber: 5.3 g
• Total Sugars: 5.1 g
• Protein: 6.7 g