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Ingredients

• 1 small onion, roughly diced
• 4 cups carrots, cut into sticks
• 1 Tablespoon olive oil
• 14.5-ounce can of white cannellini beans, rinsed and drained
• 1 quart reduced sodium vegetable or chicken broth
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon cumin OR top with Parmesan cheese

Directions

1. Preheat oven to 375° F. and toss the onion and carrot with the olive oil on a baking sheet.
2. Bake 25-28 minutes, or until the vegetables are tender. Remove from oven.
3. Add the roasted vegetables, beans, broth, and spice to a blender. Blend until very smooth.
4. Add to a medium pot set over medium-low heat on the stove and warm through. Serve warm.