Tuscan White Bean Soup

Ingredients

• 4 slices bacon finely chopped
• 0.3 cup lightly basil leaves fresh packed sliced
• 57 ounce .5 can cannellini beans drained progresso® canned
• 1 medium carrots quartered
• 1 medium stalk celery quartered
• 1  bay leaf dried
• 2 cloves garlic crushed
• 2 tablespoons olive oil 
• 0.1 teaspoon pepper freshly ground
• 0.3 teaspoon pepper flakes red crushed to taste
• 32 ounce carton reduced sodium chicken broth progresso®
• 0.5 teaspoon gray sea salt 
• 0.5 cup white wine 
• 1 medium onion yellow quartered

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• ladle
• dutch oven

Directions

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.
2. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender.
3. Remove from heat; cool about 15 minutes.
4. Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute.
5. 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.
6. Remove bay leaf from bean mixture.
7. 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.
8. Ladle soup into individual soup bowls. Top each with basil mixture.