Roasted Vegetable and White Bean Soup

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

Preparation

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.