Tuscan White Bean Soup You Have To Try

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Tuscan White Bean Soup

"In this classic Italian soup, white beans and veggies are simmered in chicken broth with wine until smooth, then pureed, and served with a highly spiced, clean basil aggregate."

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, tired
1 dried bay leaf
half of cup white wine
1 (32 ounce) carton Progresso® decreased sodium bird broth
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1/4 teaspoon beaten pink pepper flakes, or to taste
1/4 cup gently packed sparkling basil leaves, sliced
1/2 teaspoon grey sea salt
1/8 teaspoon freshly floor pepper

Instructions :

Prep : 55M	Cook : 6M	Ready in : 55M

In four-quart saucepan or Dutch oven, prepare dinner bacon, onion, celery, carrot and a pair of cloves garlic over medium-excessive heat five mins, stirring every so often. Reduce warmness to medium. Add beans, bay leaf, wine and broth; cover and prepare dinner 20 to 25 minutes, stirring every so often, until greens are soft. Remove from warmth; cool about 15 minutes.
Meanwhile, in eight-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; prepare dinner 3 to 5 minutes, stirring often, until garlic starts to brown. Stir in crimson pepper flakes; prepare dinner some seconds. Stir in basil; prepare dinner until basil wilts.
Remove bay leaf from bean combination. Pour combination into food processor; cowl and puree. Return to saucepan; stir in salt and pepper. Simmer over medium warmth 5 to 10 minutes, stirring regularly, till very well heated.
Ladle soup into character soup bowls. Top every with basil aggregate.

Notes :

Recipe with the aid of Michael Chiarello for Progresso® Foods

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