You can create an authentic,rich Italian soup in less than an hour.
4 slices bacon
1 medium onion quartered
1 medium stalk celery quartered
1 medium carrot quartered
2 cloves garlic crushed
3 cans cannellini beans drained
1 dried bay leaf
1/2 cup white wine
1 carton chicken broth
2 tablespoons olive oil
1 tablespoon finely chopped garlic
In a 4 quart saucepan cook bacon,onion,celery,carrot and 2 cloves garlic for 5 minutes. Reduce heat to medium. Add beans,bay leaf,wine and broth;cover and cook for 20 minuted until vegetables are tender Remove from heat and cool
In a skillet heat olive oil for 1 minutes. Add 1 tablespoon chopped garlic cook for 3 minutes until garlic is brown. Stir in red pepper flakes, cook for 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 for 5-10 minutes.
Ladle soup and top with basil mixture.