| 4 | slices bacon, finely chopped |
| 1 | medium yellow onion, quartered lengthwise |
| 1 | medium stalk celery, quartered crosswise |
| 1 | medium carrot, quartered crosswise |
| 2 | cloves garlic, lightly crushed |
| 3 | cans (19 oz each) Progresso® cannellini beans, drained |
| 1 | dried bay leaf |
| 1/2 | cup white wine |
| 1 | carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups) |
| 2 | tablespoons olive oil |
| 1 | tablespoon finely chopped garlic |
| 1/4 | to 1/2 teaspoon crushed red pepper flakes |
| 1/4 | cup lightly packed fresh basil leaves, sliced |
| 1/2 | teaspoon gray sea salt |
| 1/8 | teaspoon freshly ground pepper |
Serve with...
Caramel Apple Crisp
Total Time:
50 min
| 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. |
|
| Serve soup with crusty bread and a mixed green salad. |
Nutrition Information:
390 ( 70); 8g ( 1 1/2g, 0g); 5mg; 1320mg; 55g ( 13g, 3g); 24g 35%; 2%; 20%; 45% 3 1/2 ; 0 ; 0 ; 2 3 1/2
| © 2008 NapaStyle Inc. |
| 2008 © and ®/™ of General Mills |