Tuscan White Bean Soup

• 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.

bacon, yellow onion, stalk celery, carrots, garlic, beans, bay leaf, white wine, chicken broth, olive oil, garlic, red pepper, fresh basil, salt, freshly ground pepper

Taken from www.allrecipes.com/recipe/215948/tuscan-white-bean-soup/ (may not work)