Ingredients Jump to Instructions ↓

  1. 2 Tbs. butter

  2. 1 onion, peeled and chopped

  3. 2 carrots, peeled and chopped

  4. 2 cloves garlic, chopped

  5. 1 15oz can cannellini(white)beans, drained and rinsed

  6. 1 28oz can crushed tomatoes

  7. 3 cups chicken broth

  8. 1 bay leaf

  9. 1 sprig of fresh rosemary, plus

  10. 1 tsp, minced(I use dried rosemary)

  11. 1/2 tsp red pepper flakes

  12. 3/4 tsp salt

  13. 1/2 tsp freshly ground black pepper

  14. cup creme fraiche(I use sour cream)

  15. Zest of one lemon

Instructions Jump to Ingredients ↑

  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 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.

  2. 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.

  3. 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


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