Cheesy White Bean Soup

• 2 cups dried cannellini beans, soaked 8 to 12 hours, drained
• 1 bulb garlic (about 3 oz.)
• 2 Tbsp. plus 1/2 tsp. olive oil, divided
• 1 large onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 4 cans (14-1/2 oz. each) fat-free reduced-sodium beef broth
• 1 pkg. (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses

1. Place beans in large saucepot.
2. Add enough water to cover beans by a few inches.
3. Bring to boil on medium-high heat.
4. Simmer on medium-low heat 30 min.
5. or until beans until tender.
6. Let beans cool in their cooking liquid; drain.
7. Set aside.
8. Meanwhile, heat oven to 400F.
9. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp.
10. oil.
11. Wrap loosely in foil; place on baking sheet.
12. Bake 40 min.
13. or until tender.
14. Cool completely.
15. Squeeze garlic pulp from bulb; set aside.
16. Heat remaining oil in large stockpot on medium-high heat.
17. Add onions; cook and stir 8 to 10 min.
18. or until tender.
19. Add beans, garlic pulp and broth; stir until blended.
20. Bring to boil.
21. Simmer on medium-low heat 15 min.
22. Process soup, in batches, in blender until smooth.
23. Return to pot.
24. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.

cannellini beans, garlic, olive oil, onion, beef broth, cheeses

Taken from www.kraftrecipes.com/recipes/cheesy-white-bean-soup-63930.aspx (may not work)