You may also like
Categories:
unsalted butter onion carrots garlic cannellini tomatoes chicken broth bay leaf fresh rosemary red pepper salt freshly ground black pepper heavy cream lemon
Viewed: 34 - Published at: 8 years agoIngredients
- 2 tablespoons unsalted butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped (about 1 cup)
- 2 garlic cloves, chopped
- 1 (15-ounce) can cannellini (white) beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup heavy cream
- Zest of 1 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, 1 teaspoon of the rosemary, and the 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 the soup pot and keep warm over low heat.
- Season with salt and pepper.
- In a medium bowl, whip the cream to soft peaks.
- Fold in the lemon zest and the remaining tea spoon of rosemary.
- To serve, ladle the soup into bowls and dollop each bowl with the lemon-rosemary whipped cream.
- Serve immediately.
