Wednesday, July 21, 2010

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.

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