Tomato and Cannellini Bean Soup

Name: Tomato and Cannellini Bean Soup
Total time: 1 h 45 min
Yield: 6 servings
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

A hearty Mediterranean-style soup combining creamy cannellini beans with caramelized tomatoes, aromatic vegetables, and Swiss chard. This nourishing soup is finished with crunchy almonds and a drizzle of olive oil.

6 servings

1 hr 45 min

Published October 4, 2025

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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.
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.
Beans can be cooked 3 days ahead. Cover and chill.
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.
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.
Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
5 min
6.
Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.

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

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

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

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

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

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

5 min

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