• 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)



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. Do Ahead: Beans can be cooked 3 days ahead. Cover and chill.

source - cannellini-bean- soup

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