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® cannellini beans, drained

1 dried bay leaf

½ cup white wine

1 (32 ounce) carton Progresso® reduced sodium chicken broth

2 tablespoons olive oil

1 tablespoon finely chopped garlic

¼ teaspoon crushed red pepper flakes, or to taste

¼ cup lightly packed fresh basil leaves, sliced

½ teaspoon gray sea salt

⅛ teaspoon freshly ground pepper

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.

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.