Recipe by Progresso®
"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."
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bacon, finely chopped
yellow onion, quartered lengthwise
stalk celery, quartered crosswise
carrots, quartered crosswise
garlic, lightly crushed
3 (19 ounce) cans
Progresso® cannellini beans, drained
dried bay leaf
1 (32 ounce) carton
Progresso® reduced sodium chicken broth
finely chopped garlic
crushed red pepper flakes, or to taste
lightly packed fresh basil leaves, sliced
gray sea salt
freshly ground pepper
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 the finished product. Other than that, I love it. My family garnishes it with Parmesan cheese.
I made this following the recipe exactly and found it to be very bland. I loved the crispiness of the topping and the pureed consistency of the soup but I think I'll find a different recipe for white bean soup next time I make it because I'm not sure how to alter this to make it better.
I love beans and I'm always looking for different ways to prepare them. This soup is delicious. I followed the recipe exactly and it turned out perfect.
very nice tasting soup! i forgot to take the bay leaf out and blended it...oops! it's hearty and warm, like really good comfort food. don't forget the oil/basil mixture to complete it!
Love it. I puree 2/3 of the cannelini beans to give it a nice thick, creamy texture (like pea soup) - it's nice and hearty on a cold night!
Also, I swapped the bacon for sliced portobella's and some grated parmesan to cut a little fat but keep all the flavor. It's a winner either way!
This soup turned out to be so savory and warming that it is now on my list of comfort foods. Instead of using all stock, I used a combination of stock and filtered water as the base along with the wine. This made adding more salt necessary. I also omitted the carrots, and I also did not purée the soup. However, to thicken it, I smashed some of the beans on the side of the pot which allowed me to control the consistency perfectly. The bacon and the topping really make this soup. Delicious!
This soup is excellent! Instead of cooking the bacon with the veggies, I make a ton of the bacon topping and put a great big dollop on each bowl of soup. Oh, yum!
This was very good! I made it as an appetizer, but it ended up being all we wanted for dinner! I added ham to the leftovers the next day, and it was even better!
* Percent Daily Values are based on a 2,000 calorie diet.
Tuscan White Bean Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 73
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