Tomato and Cannellini Bean Soup

Ingredients

• •1 cup dried cannellini or other small white beans, soaked overnight
• •1 whole onion
• •4 cloves garlic
• •2 leaves bay leaves
• •1 to taste Kosher salt
• •4 Tbsp olive oil
• •1 can whole peeled tomatoes
• •½ teaspoon crushed red Pepper flakes
• •1 to taste Kosher salt
• •1 whole onion
• •1 bulb fennel
• •4 cloves garlic
• •1 tablespoon Sherry vinegar
• •4 cups low-sodium vegetable broth
• •1 bunch Swiss chard
• •¼ cup Chopped unsalted
• •¼ cup roasted almonds

Cooking Instructions

1. 1.

   Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.

   45 min

2. 2.

   Beans can be cooked 3 days ahead. Cover and chill.

3. 3.

   Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, 1/2 tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.

   10 min

4. 4.

   Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30-45 minutes.

   45 min

5. 5.

   Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.

   5 min

6. 6.

   Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.