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Categories:
butter onion carrots garlic white cannellini beans tomatoes chicken broth bay leaf fresh rosemary red pepper salt fresh ground black pepper Creme Fraiche lemon
Viewed: 70 - Published at: 4 years agoIngredients
- 2 tablespoons butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves, chopped
- 1 (15 ounce) can white cannellini beans, drained and rinsed
- 1 (28 ounce) can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 2 teaspoons fresh rosemary, minced
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2/3 cup creme fraiche
- 1 lemon, zest of
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, 1 teaspoon rosemary, 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.
- Puree the soup in a blender in batches, being careful 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.
- In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche.
- To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche.
- Serve immediately.
