Tuscan White Bean Soup

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.

• Preparation Time: 55 mins
• Total Time: 55 mins
• Calories: 324 Calories

Ingredients

• 2 tablespoons olive oil
• ½ cup white wine
• 1 tablespoon finely chopped garlic
• 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 (32 ounce) carton Progresso® reduced sodium chicken broth
• 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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Ladle soup into individual soup bowls. Top each with basil mixture.