TUSCAN WHITE BEAN SOUP

Tuscan White Bean Soup image

In this classic Italian soup, white beans and vegetables are simmered in chicken broth with wine until tender, then pureed, and served with a spicy, fresh basil mixture.

Provided by Progresso

Categories Trusted Brands: Recipes and Tips Progresso®

Time 55m

Yield 6

Number Of Ingredients 15

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Ingredients

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
½ cup white wine
1 (32 ounce) carton Progresso® reduced sodium chicken broth
2 tablespoons olive oil
1 tablespoon finely chopped garlic
¼ teaspoon crushed red pepper flakes, or to taste
¼ cup lightly packed fresh basil leaves, sliced
½ teaspoon gray sea salt
⅛ teaspoon freshly ground pepper

Steps:

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.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 42.6 g, Cholesterol 6.6 mg, Fat 8.1 g, Fiber 11.1 g, Protein 15 g, SaturatedFat 1.5 g, Sodium 1225.8 mg, Sugar 1.6 g