INGREDIENTS
•
Makes 4-6 servings
•
1 TBSP Extra Virgin Olive Oil
•
1/2 Red Onion, chopped
•
3 C chicken or vegetable broth
•
2 carrots, peeled and chopped
•
1 can Navy Beans, rinsed and drained
•
1 28 oz can crushed tomatoes
•
1 sprig rosemary, finely chopped
•
1/2 tsp crushed red pepper
•
1 tsp sea salt
•
1/2 tsp cracked black pepper
•
Rosemary Whipped Topping (optional)
•
1 C heavy cream
•
1 TBSP lemon juice
•
rosemary (leftover from soup recipe)