Cheesy White bean soup
 
Ingredients

• 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
• 4 cans (14-1/2 oz. each) chicken broth or vegetable broth
• 1 pkg.  (8 oz.) Kraft Shredded Cheddar & Monterey Jack Cheese

Directions
Place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 minutes or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside. Preheat oven to 400°F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. of the oil. Wrap loosely in foil; place on baking sheet. Bake 40 minutes or until tender. Cool completely. Squeeze garlic pulp from bulb; set aside. Heat remaining 2 Tbsp.oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 minutes or until tender. Add beans, garlic pulp and broth; stir until well blended. Bring to boil. Reduce heat to medium-low; simmer 15 minutes. Add soup, in batches, to blender container; cover. Process until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.