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Tomato and Cannellini Bean Soup

Rick Martinez
  • minutes
  • Serves 6

INGREDIENTS

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

4 cups

Vegetable broth, low-sodium

2

Kosher salt

1/2 tsp

Red pepper flakes

4 tbsp

Olive oil

1 tbsp

Sherry vinegar

1

Almonds, unsalted roasted