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.

Recipe Summary

prep:
55 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Ladle soup into individual soup bowls. Top each with basil mixture.

Tips

Recipe by Michael Chiarello for Progresso(R) Foods

Nutrition Facts

324 calories; protein 15g; carbohydrates 42.6g; fat 8.1g; cholesterol 6.6mg; sodium 1225.8mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2010
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. Read More
(25)

Most helpful critical review

Rating: 3 stars
02/01/2011
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. Read More
(4)
32 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/19/2010
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. Read More
(25)
Rating: 5 stars
11/30/2010
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. Read More
(12)
Rating: 5 stars
01/06/2011
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! Read More
(9)
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Rating: 5 stars
04/30/2011
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! Read More
(5)
Rating: 5 stars
01/06/2013
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! Read More
(5)
Rating: 3 stars
02/01/2011
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. Read More
(4)
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Rating: 5 stars
11/10/2018
Followed the recipe - pureed most of the soup and all of the veggies, created texture by mashing some beans against the side of the pot. I thought this was REALLY DELISH! I am not a white wine drinker but I did have a decent bottle on hand - I think that added a delicate aspect to the flavor. THANKS!! UPDATE: I recently discovered my blood pressure is a bit high, so I am looking to avoid salt. This in one of my favorite soups. I never noticed how much salt is in canned beans. So I made it with dried cannellini beans, using the 'rapid soak method '(cover with water, bring to a boil, boil 2 minutes, let sit one hour). I substituted EVOO for the bacon. Used the same amount of liquid as I had using canned beans. Cooked soup, covered, on low heat for about 3 hours, although it was probably done in less time than that. Substituted white and black pepper for the salt. Good! Sharing if this helps anyone :>). Read More
(4)
Rating: 5 stars
03/11/2014
Family tested and approved....No need to change a thing. Except to perhaps double the recipe. Read More
(3)
Rating: 5 stars
12/14/2012
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! Read More
(3)
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