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Tomato and Cannellini Bean Soup Recipe

"You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two...."

INGREDIENTS
1 cup dried cannellini or other small white beans, soaked overnight
1 onion, quartered through root end
4 garlic cloves, crushed
2 bay leaves
Kosher salt
4 tablespoons olive oil, divided, plus more for drizzling
1 28-ounce can whole peeled tomatoes, drained
½ teaspoon (or more) crushed red pepper flakes
Kosher salt
1 onion, chopped
1 fennel bulb, cored, chopped
4 garlic cloves, very thinly sliced
1 tablespoon Sherry vinegar
4 cups low-sodium vegetable broth
1 bunch Swiss chard, stems removed, leaves torn into pieces
Chopped unsalted, roasted almonds (for serving)
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