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Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
4
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Ingredients
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4 Roma tomatoes, quartered
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1/2 red bell pepper, sliced
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1 tablespoon olive oil
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1 1/2 teaspoons Cantanzaro herbs
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1/2 teaspoon granulated garlic
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1 (15.5-ounce) can cannellini beans, drained
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1 tablespoon tomato paste
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1 cup chicken broth
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1/4 cup heavy cream, plus more for drizzling
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salt and freshly ground black pepper to taste
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thyme sprigs, for garnish
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line a baking tray with foil.
Place tomatoes and peppers on the baking tray. Drizzle with olive oil and sprinkle with Cantanzaro herbs and garlic granules.
Bake in the preheated oven until vegetables are tender, about 30 minutes.
Add beans, roasted vegetables, tomato paste, and chicken broth to the jar of a blender and blend until smooth. Heat pureed soup over medium-low heat in a saucepan until hot, about 5 minutes; remove from heat. Season with salt and pepper.
Garnish each bowl with thyme, drizzle with heavy cream, and serve immediately.
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Nutrition Facts (per serving)
235
Calories
9g
Fat
30g
Carbs
10g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
235
% Daily Value *
Total Fat
9g
12%
Saturated Fat
4g
20%
Cholesterol
18mg
6%
Sodium
689mg
30%
Total Carbohydrate
30g
11%
Dietary Fiber
7g
24%
Total Sugars
4g
Protein
10g
20%
Vitamin C
60mg
66%
Calcium
111mg
9%
Iron
4mg
23%
Potassium
779mg
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
