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1
Preheat oven to 350F.
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2
Combine tomatoes, onion and carrot in large roasting pan.
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3
Add garlic, oil and oregano and stir to coat vegetables.
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4
Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes.
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5
Cut carrot into small cubes and set aside.
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6
Transfer remaining vegetables to processor.
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7
Add 2 cups broth to roasting pan and scrape up any browned bits.
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8
Add broth and 2 1/4 cups beans to processor.
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9
Puree vegetable mixture until almost smooth.
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10
Transfer soup to heavy large saucepan.
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11
Add remaining 1 cup beans.
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12
Bring to boil.
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13
Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes.
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14
Stir in carrot.
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15
Season with salt and pepper.
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16
(Can be made 1 day ahead.
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17
Cover; chill.
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18
Rewarm before continuing.)
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19
Ladle soup into bowls.
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20
Top each with dollop of yogurt.
