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Tomato And Bean Soup Recipe - Bon Appétit Recipe
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)
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