Chunky Tomato Soup

• 2 tblsp butter
• 1 yellow onion, chopped
• 2 carrots, peeled 7 chopped
• 2 cloves garlic
• 1 15oz can cannelloni beans, drained
• 1 28oz can Redpack diced tomatoes (w/ basil, garlic & oregeno)
• 3 cups chicken broth
• 1 bay leaf
• 1/2 tsp red pepper flakes
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2/3 cup creme fraiche
• zest of one lemon

1. 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, 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. Season with salt and pepper.
2. In a medium bowl fold the lemon zest in to the creme fraiche. Ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.

butter, yellow onion, carrots, garlic, cannelloni beans, redpack diced tomatoes, chicken broth, bay leaf, red pepper, salt, black pepper, creme fraiche, zest of one lemon

Taken from www.epicurious.com/recipes/member/views/chunky-tomato-soup-52637551 (may not work)