Tomato and Bean Soup

Confession 1: I tried returning an Enterprise rental car to the Hertz rental car place on the second to last day of 2015.  It didn’t go well.

Confession 2: Admittedly, I use the complimentary window cleaner at the gas station to scrub my entire car. You can use that stuff on every part of your car – not just the windows.

Confession 3: I leave my car keys in the fridge every few months. If I ever tell you I can’t find my keys, remind me to look in the fridge.


Tomato and Bean Soup 
Source: Adapted from Bon Appetit 
Printable Recipe

Olive oil
1 (28oz) can whole peeled tomatoes, drained
1/2tsp crushed red pepper flakes
1 onion, chopped
1 fennel bulb, cored and chopped
4 cloves garlic, minced
1 bay leaf
1T Sherry vinegar
4C low-sodium veggie broth
1 can (15oz) cannellini beans, drained and rinsed
1 bunch Swiss chard, stems removed and torn into pieces**
optional for topping: parmesan or chopped almonds

In a large pot, heat a few tablespoons of oil over medium. heat.
Add onions and fennel. Cook until onions are translucent and fennel has begun to soften, about 4-5 minutes.
Add garlic and bay leaf. Cook until fragrant, about 1 minutes.  Add a pinch of salt.
Add tomatoes. Break them up as you heat them up with a wooden spoon.  (You could also throw them in the food processor and pulse a few times before adding them if you’d prefer)
Cook until the mixture is warmed through, about 3-4 minutes.
Add Sherry vinegar and broth.
Bring to a simmer. Allow to cook for about 30 minutes, stirring occasionally.
Add beans and cook for additional 10 minutes, stirring occasionally.
Taste and adjust seasonings.
A few minutes before serving, add in chard and cook until it wilts – this will only take a minute or two.
Serve with a sprinkle of chopped almonds. Enjoy!
** Feel free to substitute spinach (pictured above) or kale


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