Red Pepper & White Bean Soup

Red Pepper & White Bean Soup
Servings: 2 Prep 15 mins Total Time 35 mins

Make It

1. Roast 1 medium red pepper for 20 minutes in oven at 400 degrees F. Peel skin from pepper; discard skin. In a food processor, combine red pepper with 1-1/2 cups of low-sodium vegetable broth and 1 cup navy beans. Cover and process until smooth. Season with salt and ground black pepper. Transfer soup to a small saucepan and cook over medium heat for 5 minutes or until simmering. Place 1-1/2 cups soup in a Thermos; refrigerate remainder for up to 3 days. Pack 4 mini mozzarella balls for your child to put on top at school.

Nutrition Facts

Servings Per Recipe: 2; Amount Per Serving: cal. (kcal): 213, Fat, total (g): 3, sat. fat (g): 2, carb. (g): 33, fiber (g): 9, sugar (g): 4, pro. (g): 13, sodium (mg): 663, Percent Daily Values are based on a 2,000 calorie diet.