Super-Tuscan White Bean Soup
Super-Tuscan White Bean Soup is a gluten free and dairy free main course. This recipe makes 6 servings with 450 calories, 23g of protein, and 12g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have wine, pepper, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 55 minutes.
Instructions
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.