Tuscan White Bean Soup

By bigbare

Ingredients

• 4 slices bacon, finely chopped
• 1 medium yellow onion, quartered lengthwise
• 1 medium stalk celery, quartered crosswise
• 1 medium carrot, quartered crosswise
• 2 cloves garlic, lightly crushed
• 3 cans (19 oz each) Progresso® cannellini beans, drained
• 1 dried bay leaf
• 1/2 cup white wine
• 1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 cup lightly packed fresh basil leaves, sliced
• 1/2 teaspoon gray sea salt
• 1/8 teaspoon freshly ground pepper

Preparation

Step 1

1. In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
2. Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to 5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.
3. Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.
4. Ladle soup into individual soup bowls. Top each with basil mixture.