Categories: Soup

Ingredients

• 2 T. butter
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, chopped
• 1 can cannellini beans, drained
• 1 28-oz. can crushed tomatoes
• 3 C. chicken broth
• 1 bay leaf
• 1 sprig rosemary, plus 1 t., minced
• 1/2 t. red pepper flakes (optional)
• 3/4 t. salt
• 1/2 t. black pepper
• 2/3 C. crème fraiche
• Zest of one lemon

Directions

1. In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes, if using. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.

2. Puree the soup with an immersion blender or a regular blender in batches. Be sure to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.

3. In a medium bowl fold the lemon zest and remaining teaspoon of rosemary into 2/3 cup crème fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary crème fraiche. Serve immediately.

Email to a friend | Print this recipe | Back