Tuscan White Bean Soup Recipe

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.