Name: Tomato and Cannellini Bean Soup
Yield: 6 Servings
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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Eva Kolenko

You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.

Recipe notes