Tomato and Cannellini Bean Soup with Garlic and Basil Recipe - BettyCrocker.com

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