Recipe: Tomato and Cannellini Bean Soup

Tomato and Cannellini Bean Soup

Bon Appetit Magazine, Nov 2015, p. 60
4.6 stars

Good, healthy soup. See tips/notes below to make this "tastier!"

Ingredients: cannellini beans, 28 oz can whole peeled tomatoes, fennel bulb, onion, vegetable broth, Swiss chard, garlic, bay leaves, Sherry vinegar, olive oil, red pepper, Kosher salt, roasted almonds

Tips/Notes:

• Used lacinato kale instead of Swiss chard
• Added Monterey Jack cheese on top for serving (it needed something!)
• Had Parmesan bread on the side
• Forgot the roasted almonds for serving!