A wholesome and flavorful soup well-suited to the rustic texture achieved by using a food mill; can easily be made with an immersion blender instead
(Adapted from a Giada de Laurentiis recipe on the Food Network website)
2 tablespoons butter
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 15-ounce can cannellini beans, drained and rinsed
1 28-ounce can crushed tomatoes
3 cups chicken broth
1 bay leaf
1 teaspoon of fresh rosemary, minced
salt and freshly ground black pepper
⅔ cup crème fraîche
zest of one lemon
In a large soup pot, melt the butter over medium heat. Add the onion, carrots, and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the beans, tomatoes, broth, bay leaf, and rosemary. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
Remove and discard/compost bay leaf. Purée the soup by pouring it in a food mill placed over a large bowl (using the disc with the largest holes). Or you can purée it with an immersion blender, or by pouring it in a blender in batches. Return the soup to a soup pot and keep warm over low heat. Season to taste with salt and pepper.
In a medium bowl, stir the lemon zest into the crème fraîche. To serve, ladle the soup into bowls and dollop each bowl with the lemon crème fraîche. Serve immediately.
First Thursday Recipes 