Directions:
- 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.
- In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche.
- To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.5 Kcal (580 kJ) | ||
| Calories from fat | 98.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11g | 17% | |
|---|---|---|---|
| Cholesterol | 18.1mg | 6% | |
| Sodium | 759.88mg | 32% | |
| Potassium | 223.01mg | 5% | |
| Total Carbs | 6.9g | 2% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 17mg | 28% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.3mg | 1% | |
| Calcium | 46.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 66.3 Kcal (278 kJ) | ||
| Calories from fat | 47.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 17% | |
|---|---|---|---|
| Cholesterol | 8.67mg | 6% | |
| Sodium | 363.76mg | 32% | |
| Potassium | 106.76mg | 5% | |
| Total Carbs | 3.3g | 2% | |
| Sugars | 1.33g | 11% | |
| Dietary Fiber | 0.8g | 7% | |
| Protein | 0.94g | 4% | |
| Vitamin C | 8.1mg | 28% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 22.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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