Tomato, Cannellini Bean and Rosemary Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots peeled and chopped (about 1 cup)
- 2 cloves garlic 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
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For serving:
- 2/3 cup crème fraîche
- Zest of one lemon
Instructions
- In a large soup pot, warm olive oil over medium-high heat.
- Add onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes.
- Add beans, tomatoes, broth, bay leaf, 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.
- Remove the bay leaf.
- Using a Vitamix, immersion hand blender, regular blender or food processor, purée the soup in batches until smooth. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
- Serve with a dollop of crème fraîche and sprinkle of lemon zest.
Notes
* Soup freezes well. Let cool and place in freezer-safe containers.
* Recipe doubles easily – use a 7 quart soup pot.
* I used a Vitamix to purée this soup, so it's smoother than it would be if you use an immersion hand blender, regular blender or food processor. Just in case your version doesn't look like the photo!
* Recipe doubles easily – use a 7 quart soup pot.
* I used a Vitamix to purée this soup, so it's smoother than it would be if you use an immersion hand blender, regular blender or food processor. Just in case your version doesn't look like the photo!
