Tuscan White Bean Soup Recipe

Name: Tuscan White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, finely chopped; 1 medium yellow onion, quartered lengthwise; 1 medium stalk celery, quartered crosswise; 1 medium carrots, quartered crosswise; 2 cloves garlic, lightly crushed; 3 (19 ounce) cans Progresso(R) cannellini beans, drained; 1 dried bay leaf; 1/2 cup white wine; 1 (32 ounce) carton Progresso(R) reduced sodium chicken broth; 2 tablespoons olive oil; 1 tablespoon finely chopped garlic; 1/4 teaspoon crushed red pepper flakes, or to taste; 1/4 cup lightly packed fresh basil leaves, sliced; 1/2 teaspoon gray sea salt; 1/8 teaspoon freshly ground pepper

Servings: persons

4 slices bacon, finely chopped
1 medium yellow onion, quartered lengthwise
1 medium stalk celery, quartered crosswise
1 medium carrots, quartered crosswise
2 cloves garlic, lightly crushed
3 (19 ounce) cans Progresso(R) cannellini beans, drained
1 dried bay leaf
1/2 cup white wine
1 (32 ounce) carton Progresso(R) reduced sodium chicken broth
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1/4 teaspoon crushed red pepper flakes, or to taste
1/4 cup lightly packed fresh basil leaves, sliced
1/2 teaspoon gray sea salt
1/8 teaspoon freshly ground pepper

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.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 slices bacon, finely chopped, 1 medium yellow onion, quartered lengthwise, 1 medium stalk celery, quartered crosswise, 1 medium carrots, quartered crosswise, and more.

Yes, Tuscan White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan White Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions