Hearty Tomato Soup

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 tsp 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(or use a hand blender). Return soup to the pot and keep warm over low heat. Season with salt and pepper.

In a medium bowl fold in the lemon zest and the remaining tsp of rosemary to ⅔ cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon, rosemary creme fraiche. Serve immediately