Rosemary Tomato Soup recipe |
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08/31/2011
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IngredientsButter1 small onion, peeled and chopped 1 carrot, peeled and chopped 1 clove of garlic, peeled and chopped 500g navy or cannellini beans, drained and rinsed (tinned) 900g crushed tomatoes (tinned) 3 cups chicken stock (or vegetable, to keep the dish vegetarian) 1 bay leaf 1 large sprig of fresh rosemary, minced, plus more for garnish 1/4 teaspoon red pepper flakes Kosher salt and black pepper DirectionsIn a large pot, add the butter over medium heat. Add the onion and carrots, and cook until the vegetables are tender. Add the garlic and cook for a minute more.Add the 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 leaves. Puree the soup using an immersion blender or a food processor. Season to taste with Kosher salt and black pepper. Serve the soup with minced rosemary on top. Recipe courtesy of Our Life in Food. |
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