Tuscan White Bean Soup W/ Basil Garlic Sauce

• 4 tablespoons extra virgin olive oil
• 1 onion, chopped
• 4 garlic cloves, peeled and chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• 1 lb cannellini beans, canned, rinsed and drained
• 2 ounces prosciutto, thinly sliced
• 4 cups chicken bouillon (or vegetable)
• 12 teaspoon crushed red pepper flakes
• 1 tablespoon fresh basil leaf, chiffonade (rolled and cut in thin strips)
• 12 teaspoon kosher salt, to taste
• 12 teaspoon ground black pepper, to taste

1. Heat in medium sized pot: 1 tablespoon extra-virgin olive oil onion, 2 cloves garlic, celery stalks, and carrots.
2. Cook until onion turn transparent and vegetables are slightly tender.
3. Add cannellini beans, prosciutto bullion (chicken or vegetable) and salt and pepper, to taste.
4. Let simmer for 10-15 minutes.
5. Next, add half of bean mixture to blender or food processor and pulse quickly to liquify ingredients, or use hand blender in pot to liquefy about half of the beans.
6. Return liquefied beans to pot and bring to a simmer over medium-low heat until desired consistency is achieved.
7. To make the basil topping, in a small skillet over medium heat, add 2 T extra-virgin olive oil, and 2 cloves minced garlic and cook until garlic begins to brown.
8. Then, add crushed red pepper and basil and kosher salt and ground black pepper and cook until the basil begins to wilt.
9. Serve soup with toasted crusty bread, basil topping, freshly grated Parmesean or Romano cheese and a drizzle of olive oil.

extra virgin olive oil, onion, garlic, celery, carrots, cannellini beans, chicken bouillon, red pepper, fresh basil leaf, kosher salt, ground black pepper

Taken from www.food.com/recipe/tuscan-white-bean-soup-w-basil-garlic-sauce-390651 (may not work)