TOMATO AND CANNELLINI BEAN SOUP WITH GARLIC AND BASIL

Tomato and Cannellini Bean Soup with Garlic and Basil image

With a chock-full of bright vegetables, bacon, fish and beans, this homemade soup has all the right stuff.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 10

Number Of Ingredients 21

Ingredients

4 cloves garlic, unpeeled
3 tablespoons olive oil
3 slices pancetta or bacon, finely chopped
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, finely chopped (1/2 cup)
1 medium stalk celery, finely chopped (1/2 cup)
3 large cloves garlic, finely chopped
2 quarts chicken broth
1 1/2 cups water
2 cans (15 oz each) cannellini beans, drained
1 can (28 oz) crushed tomatoes, undrained
1 tablespoon tomato paste
4 good-quality anchovy fillets (packed in oil or salt, bone removed if necessary), finely chopped
1 piece (2 inches) Parmesan cheese rind
2 dried bay leaves
1 large sprig fresh rosemary
1 tablespoon butter, softened
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Dash of freshly ground pepper
1/2 cup fresh basil leaves, torn into pieces

Steps:

In 8-inch skillet, heat unpeeled garlic over low heat (you are dry-roasting the garlic, so there is no need for oil) 25 to 30 minutes, turning occasionally, until peel is light brown and clove feels soft inside when you touch it. (Don't rush the process by turning up the heat; garlic may burn and become bitter.) Remove garlic from skillet; set garlic aside.
In 3-quart saucepan, heat oil over medium heat. Add pancetta and cook about 3 minutes, stirring occasionally, until slightly crisp around edges. Add onion, carrot and celery. Cook about 5 minutes, stirring occasionally, until vegetables soften but do not brown. Add finely chopped garlic and cook 30 seconds, stirring constantly. Add broth, water, beans, tomatoes, tomato paste, anchovies, the cheese rind, bay leaves and rosemary; heat to boiling. (When you've used a piece of Parmesan cheese, save the rind in the freezer. If you don't have a rind, you may want to sprinkle each serving with grated Parmesan cheese.) Reduce heat and simmer 30 minutes, stirring occasionally.
Peel cooled, roasted garlic cloves and place in small bowl. Add butter, salt, red pepper and pepper. Use a fork to mash garlic to a smooth paste. Spoon garlic paste into hot soup and stir well to incorporate. Sprinkle with basil and stir well. Remove bay leaves and rosemary sprig.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 5 mg, Fiber 6 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 3 g, TransFat 0 g