Another "Souper Monday" entry. I looooooved this soup. Mostly because it has bacon in it! But it's filling and yummy and makes for great lunches for the week for me. The basil, garlic and crushed red pepper topping really makes it stand out.
I think I got it off of the Betty Crocker Web site. It gave me a chance to use my new immersion blender - my favorite new kitchen gadget.
Super Tuscan White Bean Soup
Makes 6 servings (about 1C each)
5 points per serving
4 slices center cut bacon
1 medium onion, quartered
1 medium stalk of celery, quartered crosswise
1 medium carrot, quartered crosswise (I just used a handful of baby carrots)
2 cloves of garlic, lightly crushed
3 cans of cannellini beans, drained and rinsed
1 bay leaf, dried
1/2 C white wine
4 C fat-free chicken broth
3 tsp garlic, minced
1/2 tsp hot pepper flakes
1/4 C basil, julienned
1/2 tsp salt
1/4 tsp black pepper
3 tsp olive oil (omitted)
In a 4-quart saucepan, cook bacon, onion, celery, carrot and 2 cloves of garlic over medium-high heat for 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and chicken broth; cover and cook 20-25 minutes, stirring occasionally until vegetables are tender. Remove from heat and cool about 15 minutes.
Meanwhile, in an 8-inch skillet, heat olive oil over medium heat for 1 minute. Add 1 TBSP garlic; cook 3-5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes, cook a few seconds; stir in basil and cook until it wilts.
Remove bay leaf from soup. Pour into food processor; cover and puree. Return to saucepan and season with salt and pepper. Simmer over medium heat for 5 mintues or until heated through. Top each serving with a small amount of basil garlic mixture.