Name: Tomato and Cannellini Bean Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 cup dried cannellini beans, soaked overnight; 1 onion, quartered through root end; 4 garlic cloves, crushed; 2 bay leaves; Kosher salt; 4 Tbsp. olive oil, divided; 1 (28 ounce) can whole peeled tomatoes, drained; 1/2 teaspoon crushed red pepper flakes; 1 onion, chopped; 1 fennel bulb, cored and chopped; 4 garlic cloves, thinly sliced; 1 tablespoon Sherry vinegar; 4 cups low sodium vegetable broth; 1 bunch Swiss chard, torn into pieces; Chopped unsalted roasted almonds for serving

Description

A cozy, flavorful soup featuring caramelized tomatoes and cannellini beans, packed with fiber and plant protein.

Ingredients

Scale

1 cup dried cannellini beans, soaked overnight
1 onion, quartered through root end
4 garlic cloves, crushed
2 bay leaves
Kosher salt
4 Tbsp. olive oil, divided
1 (28 ounce) can whole peeled tomatoes, drained
1/2 teaspoon crushed red pepper flakes
1 onion, chopped
1 fennel bulb, cored and chopped
4 garlic cloves, thinly sliced
1 tablespoon Sherry vinegar
4 cups low sodium vegetable broth
1 bunch Swiss chard, torn into pieces
Chopped unsalted roasted almonds for serving

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Instructions

Combine beans, quartered onion, crushed garlic, and bay leaves in a large pot; add cold water to cover by 2 inches and a generous pinch of salt.
Bring to a simmer over medium heat, then reduce heat to low to maintain a bare simmer, cooking until beans are creamy but hold shape (about 35-45 minutes).
Let beans cool in their cooking liquid and reserve at least 2 cups of this liquid; discard bay leaves.
Heat 2 Tbsp. oil in a large pot over medium-high. Add drained tomatoes, red pepper flakes, and salt; cook undisturbed until caramelized, about 5 minutes.
Break up tomatoes and cook, scraping bottom of pot, until caramelized all over, about 5 more minutes. Transfer tomatoes to a plate.
In the same pot, heat remaining 2 Tbsp. oil over medium. Add chopped onion, fennel, and sliced garlic, cooking until soft and browned, 8-10 minutes.
Stir in Sherry vinegar and cooked tomatoes, scraping up browned bits.
Drain the beans and add to the pot with the broth; bring to a simmer and season with salt. Cook until flavors meld, 30-45 minutes.
Just before serving, stir in chard until wilted, about 2-4 minutes.
Ladle soup into bowls, top with chopped almonds, and drizzle with olive oil.

Notes

Patience in caramelizing tomatoes enhances flavor. Use bean cooking liquid for a silkier texture.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Soup
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 500mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 14g
Protein: 15g
Cholesterol: 0mg