Tomato and Cannellini Bean Soup with Garlic and Basil Recipe

Name: Tomato and Cannellini Bean Soup with Garlic and Basil Recipe
Total time: 95 min
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

www.bettycrocker.com

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

View full recipe on www.bettycrocker.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.bettycrocker.com.

Share this recipe:

Cooking tools:

Skillet
Saucepan
Kitchen scale
Measuring cup
Measuring spoon
Cutting board
Chef's knife
Fork
Mixing bowl
Stove
Oven
Colander
Wooden spoon
Ladle
Serving bowl

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