• Cooking Time: 30 min.
  • Servings: 8
  • Preparation Time: 10 min.


From Giada De Laurentiis' Giada's Kitchen


  • 2 Tbls. unsalted butter
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 garlic cloves, minced
  • 1 (15 oz.) can of cannelini beans, drained and rinsed
  • 1 (28 oz.) can of crushed tomatoes
  • 3 cups chicken broth
  • 1 bay leaf
  • 2 tsp. minced fresh rosemary
  • 1.4 tsp. red pepper flakes
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2/3 c. heavy cream
  • and (wait for it!) the zest of 1 lemon


  • In a large soup pot, melt butter.
  • Add onion, carrot, and garlic and cook until tender, about 4 minutes.
  • Add tomatoes, broth, beans, bay leaf, red pepper flakes, and half of rosemary.
  • Bring to a boil, reduce to a simmer, and cook covered for 30 minutes.
  • Puree in batches in a food processor or blender (be careful not to fill it more than halfway, since hot liquid expands and will explode all over you and your kitchen, just FYI :)).
  • Return to pot to keep warm and season with salt and pepper ( I doubled the salt and pepper here, it needed it!).
  • (Now I skipped this part since I didn't have any heavy cream, but you can use a dab of sour cream instead!) Whip cream until soft peaks form.
  • Fold in lemon zest and rosemary. Ladle soup into bowls and top with cream.

Categories: Dinner  Low Cholesterol  Low Fat  Lunch  Soup  Soup  Vegetable 

Author Credit: Giada De Laurentiis

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