Roasted Vegetable and White Bean Soup

Ingredients

• 16 ounce navy beans rinsed drained canned
• 14.5 ounce canned tomatoes diced canned
• 0.5 cup carrots chopped ( 2)
• 2 teaspoons chipotle chile in adobo sauce minced ( 1 chile)
• 14 ounce less-sodium chicken broth fat-free canned
• 2 cups bell pepper green chopped ( 2 large)
• 1 tablespoon olive oil 
• 1 cup onion chopped ( 1 medium)
• 1 teaspoon oregano dried
• 0.3 teaspoon salt 
• 0.3 teaspoon sugar 
• 1 cup baby squash yellow chopped ( 1 large)

Equipment

• baking sheet
• sauce pan
• oven
• aluminum foil

Directions

1. Preheat oven to 45
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.
5. Remove from heat; let stand 5 minutes.