Ingredients
2 tblsp butter
1 yellow onion, chopped
2 carrots, peeled 7 chopped
2 cloves garlic
1 15oz can cannelloni beans, drained
1 28oz can Redpack diced tomatoes (w/ basil, garlic & oregeno)
3 cups chicken broth
1 bay leaf
½ tsp red pepper flakes
¾ tsp salt
½ tsp black pepper
⅔ cup creme fraiche
zest of one lemon
Preparation
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, 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. Season with salt and pepper.
In a medium bowl fold the lemon zest in to the creme fraiche. Ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.
