Hearty Tomato Soup

By MKMILLION

Ingredients

• 2 Tablespoons butter
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, chopped
• 1 15 oz can cannellini beans, drained and rinsed
• 1 28 oz can crushed tomatoes
• 3 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon red pepper flakes
• 1 rosemary sprig
• 1 teaspoon rosemary, chopped fine
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• zest of one lemon

Preparation

Step 1

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 sprig 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 and rosemary sprig. Return the soup to a soup pot and keep warm over low heat. Add chopped rosemary. Season with salt and pepper. Fold in lemon zest and serve.

Notes: Can substitute basil for rosemary