Tuscan Bean Soup

Ingredients

• Servings: 6
• 4 slices bacon, finely chopped
• 1 medium yellow onion, quartered lengthwise
• 1 medium stalk celery, quartered crosswise
• 1 medium carrots, quartered crosswise
• 2 cloves garlic, lightly crushed
• 3 (19 ounce) cans progresso® cannellini beans, drained
• 1 dried bay leaf
• 1/2 cup wine
• 1 (32 ounce) carton progresso® reduced sodium chicken broth
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1/4 cup lightly packed fresh basil leaves, sliced
• 1/2 teaspoon gray sea salt
• 1/8 teaspoon freshly ground pepper

Recipe

Preparation Time: 55 mins Ready Time: 55 mins


• 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.
• 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.
• 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.
• ladle soup into individual soup bowls. top each with basil mixture.