 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | can (28 fl oz) | tomatoes canned,crushed | 1/2 | cup | Cannellini beans, canned rinsed and drained | 1/2 | teaspoon | rosemary, sprigs, fresh, chopped | 1/4 | teaspoon | Lemon zest | 1/8 | tablespoon | red pepper flakes, crushed | 1/4 | onion | red onion, chopped fine | 3/4 | cup | chicken broth, fat free, low sodium | 1/2 | medium | carrot,chopped | 1/2 | clove | garlic minced | 1/2 | tablespoon | Margarine, regular, stick | 1/4 | dash | salt, to taste | 1/4 | dash | pepper, to taste |
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Steps
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Sequence
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Step
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| | 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 teaspoon 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. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper lemon zest and the remaining teaspoon of rosemary . To serve, ladle the soup into bowls. Serve immediately. |
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