Roasted Vegetable and White Bean Soup |
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Prep Time: 16 Minutes Cook Time: 43 Minutes |
Ready In: 59 Minutes Servings: 4 |
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Lining the baking sheet with foil makes for easier cleanup. Ingredients:
2 cups chopped green bell pepper (about 2 large) |
1 cup chopped onion (about 1 medium) |
1 cup chopped yellow squash (about 1 large) |
1/2 cup chopped carrot (about 2) |
cooking spray |
1 (16-ounce) can navy beans, rinsed and drained |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (14.5-ounce) can diced tomatoes, un-drained |
1 tablespoon olive oil |
1 teaspoon dried oregano |
2 teaspoons minced chipotle chile in adobo sauce (about 1 chile) |
1/4 teaspoon salt |
1/4 teaspoon sugar |
Directions:
1. Preheat oven to 450°.
2. Place first 4 ingredients on a foil-lined baking sheet coated with cooking spray. Coat vegetables with cooking spray.
3. Bake at 450° for 30 minutes.
4. Stir together roasted vegetables, beans, and remaining ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat; let stand 5 minutes.
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