 |
Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
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. Ingredients:
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 |
1/2 cup white wine |
1 (32 ounce) carton progresso® reduced sodium chicken broth |
2 tablespoons olive oil |
1 tablespoon finely chopped garlic |
1/4 teaspoon crushed red pepper flakes, or to taste |
1/4 cup lightly packed fresh basil leaves, sliced |
1/2 teaspoon gray sea salt |
1/8 teaspoon freshly ground pepper |
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. 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.
|
|