Hearty Tomato Soup with Lemon and Rosemary

from the cookbook "Giada at Home"

Hearty Tomato Soup with Lemon and Rosemary: serves 6 (3 points +)

• 1 onion, peeled and chopped ( 1 c.)
• 2 carrots, peeled and chopped ( 1 c.)
• 2 garlic cloves, minced
• 1 ( 15 oz) can cannellini beans, rinsed and drained
• 1 ( 28 oz) can crushed tomatoes
• 3 c. FF chicken broth
• 1 bay leaf
• 1 tsp. dried rosemary
• 1/2 tsp. red pepper flakes
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 6 T. FF sour cream ( Breakstone's)
• lemon zest

In a large pot coated with cooking spray, saute the onion, carrot and garlic about 4 minutes. Add the beans, tomatoes, broth, bay leaf, rosemary and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 30 minutes, covered ( or until carrots are tender)
Puree soup in a blender, first removing the bay leaf.
Return soup to the pot and keep warm. Season with salt and pepper.
Ladle soup into bowls. Top each serving with 1 T. sour cream and fresh grated lemon zest.