Directions:
- Preheat oven to 350°F.
- Combine tomatoes, onion and carrot in large roasting pan.
- Add garlic, oil, salt and oregano and toss to coat.
- Roast until vegetables are brown and tender, stirring occasionally, about 50-60 minutes.
- Transfer vegetables to blender.
- Add 1 cup broth to roasting pan and scrape up any browned bits.
- Add broth and 1 1/2 cups beans to processor.
- Puree vegetable mixture until smooth.
- Transfer soup to heavy large saucepan. Add remaining beans.
- Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes.
- Season with salt, pepper and chopped cilantro.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.16 Kcal (1085 kJ) | ||
| Calories from fat | 47.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 8% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 436.25mg | 18% | |
| Potassium | 801.5mg | 17% | |
| Total Carbs | 43.94g | 15% | |
| Sugars | 5.45g | 22% | |
| Dietary Fiber | 12.97g | 52% | |
| Protein | 13.28g | 27% | |
| Vitamin C | 15.3mg | 25% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.5mg | 19% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 82.92 Kcal (347 kJ) | ||
| Calories from fat | 15.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 8% | |
|---|---|---|---|
| Cholesterol | 0.26mg | 0% | |
| Sodium | 139.59mg | 18% | |
| Potassium | 256.46mg | 17% | |
| Total Carbs | 14.06g | 15% | |
| Sugars | 1.75g | 22% | |
| Dietary Fiber | 4.15g | 52% | |
| Protein | 4.25g | 27% | |
| Vitamin C | 4.9mg | 25% | |
| Iron | 1.1mg | 19% | |
| Calcium | 22.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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