Tomato and Cannellini Bean Soup

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 1 cup Cannellini or other small white beans, dried
  • 1 Fennel, bulb
  • 8 Garlic clove
  • 2 Onion
  • 1 bunch Swiss chard
  • 1 28-ounce can Tomatoes, whole

• Canned Goods

  • 4 cups Vegetable broth, low-sodium

• Baking & Spices

  • 2 Kosher salt
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 1 tbsp Sherry vinegar

• Nuts & Seeds

  • 1 Almonds, unsalted roasted

Found on bonappetit.com

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)