Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	4	slices	chopped	467.04	1.4336	14.1344	44.4528
yellow onion lengthwise	1		quartered	-	-	-	-
celery crosswise	1		quartered	-	-	-	-
carrot crosswise	1		quartered	-	-	-	-
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
bay leaf	1			-	-	-	-
white wine	1/2	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	1	tablespoon	chopped	8.94	1.9836	0.3816	0.03
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
basil leaf	1/4	cup	packed sliced	-	-	-	-
gray sea salt	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.