“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.” - by Progresso®
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- 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.
- Ladle soup into individual soup bowls. Top each with basil mixture.
Nutrition
Amount Per Serving (6 total)
- Calories
- 324 cal
- 16%
- Fat
- 8.1 g
- 13%
- Carbs
- 42.6 g
- 14%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"I gave this five stars, and I think people who like soup should check it out. I love this recipe, except that I dice my veggies and leave it chunky rather than puree it, and I add cooked chicken to th..." See moree finished product. Other than that, I love it. My family garnishes it with Parmesan cheese."
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