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 (I used cooking 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
| | 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. |
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