This veggie-packed soup is light and healthy, yet warm and cozy at the same time. It even has more protein than other vegetarian soups!

Makes: 5 servings

Serving Size: 1 1/2 cups (425g)

Prep Time: 30 minutes

Total Time: 1 hour

Nutrition Facts:  296 calories / 33g carbs / 11.5g protein / 4g fat

Ingredients:

• 1 tablespoon (15g) olive oil
• 2 cloves of garlic (minced)
• 1 medium (94g) yellow onion (chopped)
• 2 large (92g) carrots (chopped)
• 2 (80g) celery stalks (chopped)
• 2 teaspoons dried thyme
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• 2, 16-ounce jars (908g) roasted bell peppers (drained)
• 1, 15-oz can (425g) cannellini beans (rinsed and drained)
• 4 cups (880g) vegetable broth
• 1 cup (226g) low fat plain Greek yogurt 
• Optional: fresh basil

Instructions:

1. Heat the olive oil in a large heavy pot over medium heat. Add the garlic and onions, and saute until soft and translucent. 
2. Add the carrots, celery, thyme, salt, pepper, and crushed red pepper, and saute for an additional 5 minutes.
3. Add roasted bell peppers, beans, and broth, and bring mixture to a boil. Reduce the heat and simmer for 30 minutes.
4. Turn off the heat. Puree until smooth using an immersion blender or a standing blender.
5. Stir in the greek yogurt until well combined. Serve with fresh torn basil.

Notes:

1. For extra protein, serve with grilled chicken breast.