You may also like
Categories:
butter yellow onion carrots garlic cannelloni beans Redpack diced tomatoes chicken broth bay leaf red pepper salt black pepper Creme Fraiche zest of one lemon
Viewed: 44 - Published at: 6 years agoIngredients
- 2 tblsp butter
- 1 yellow onion, chopped
- 2 carrots, peeled 7 chopped
- 2 cloves garlic
- 1 15oz can cannelloni beans, drained
- 1 28oz can Redpack diced tomatoes (w/ basil, garlic & oregeno)
- 3 cups chicken broth
- 1 bay leaf
- 1/2 tsp red pepper flakes
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2/3 cup creme fraiche
- zest of one lemon
Method
- 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, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered. Season with salt and pepper.
- In a medium bowl fold the lemon zest in to the creme fraiche. Ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.
