Ingredients Jump to Instructions ↓

  1. 4 slices bacon, finely chopped

  2. 1 medium yellow onion, quartered lengthwise

  3. 1 medium stalk celery, quartered crosswise

  4. 1 medium carrots, quartered crosswise

  5. 2 cloves garlic, lightly crushed

  6. 3 (19 ounce) cans Progresso® cannellini beans, drained

  7. 1 dried bay leaf

  8. 1/2 cup white wine

  9. 1 (32 ounce) carton Progresso® reduced sodium chicken broth

  10. 2 tablespoons olive oil

  11. 1 tablespoon finely chopped garlic

  12. 1/4 teaspoon crushed red pepper flakes, or to taste

  13. 1/4 cup lightly packed fresh basil leaves, sliced

  14. 1/2 teaspoon gray sea salt

  15. 1/8 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  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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