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
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.
