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Super-Tuscan White Bean Soup
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Prep Time:
55 minutes
Total Time:
55 minutes
Make a delicious Italian soup with Progresso® chicken broth and cannellini beans in under an hour.
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
Instructions:
  • In a large pot, sauté bacon, onion, celery, carrot, and garlic for 5 minutes over medium-high heat. Then, lower the heat to medium, add beans, bay leaf, wine, and broth. Cover and simmer for 20-25 minutes until vegetables are tender. Let it cool for about 15 minutes before serving.
  • In an 8-inch skillet, heat olive oil over medium-high heat for 1 minute. Add 1 tablespoon of chopped garlic and sauté for 3 to 5 minutes until slightly browned. Sprinkle in red pepper flakes and cook briefly. Finally, toss in basil and cook until wilted.
  • Discard bay leaf from bean mixture. Blend mixture in a food processor until smooth. Transfer back to saucepan, season with salt and pepper. Simmer over medium heat, stirring occasionally, until heated through, about 5 to 10 minutes.
  • Serve the soup in individual bowls and garnish each with the basil mixture.

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