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Tomato and Cannellini Bean Soup with Garlic and Basil
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Prep Time:
1 hour
Total Time:
1 hour 35 minutes
Colorful veggie, bacon, fish, and bean soup - bursting with flavors.
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
  • 1/4 teaspoon crushed red pepper flakes
  • Dash of freshly ground pepper
  • 1/2 cup fresh basil leaves, torn into pieces
Instructions:
  • In an 8-inch skillet, gently toast unpeeled garlic over low heat for 25-30 minutes, turning occasionally, until the peel is light brown and the clove feels soft inside when lightly pressed. Avoid increasing the heat to prevent burning, which can result in bitterness. Once done, remove garlic from skillet and set aside.
  • In a medium saucepan, heat oil over medium heat. Cook pancetta for about 3 minutes until slightly crisp. Add onion, carrot, and celery. Cook for 5 minutes until softened, but not browned. Stir in garlic and cook for 30 seconds. Add broth, water, beans, tomatoes, tomato paste, anchovies, cheese rind, bay leaves, and rosemary. Bring to a boil, then simmer for 30 minutes, stirring occasionally. Sprinkle with grated Parmesan cheese before serving if desired.
  • Peel roasted garlic cloves and place in small bowl. Add butter, salt, red pepper, and pepper. Use a fork to mash into a smooth paste. Spoon the garlic paste into hot soup and stir until fully mixed. Sprinkle basil, stir again, and remove bay leaves and rosemary sprig.

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