How to make it

  • Preheat oven to 350°F.
  • Combine tomatoes, onion and carrot in large roasting pan.
  • Add garlic, oil, salt and oregano and toss to coat.
  • Roast until vegetables are brown and tender, stirring occasionally, about 50-60 minutes.
  • Transfer vegetables to blender.
  • Add 1 cup broth to roasting pan and scrape up any browned bits.
  • Add broth and 1 1/2 cups beans to processor.
  • Puree vegetable mixture until smooth.
  • Transfer soup to heavy large saucepan. Add remaining beans.
  • Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes.
  • Season with salt, pepper and chopped cilantro.
  • Serve hot.

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