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Tomato and Cannellini Bean Soup recipe | Epicurious.com
EPICURIOUS16Ingredients
90Minutes
170Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup cannellini beans (dried, soaked overnight)
- 1 onion (quartered through root end)
- 4 garlic cloves (crushed)
- 2 bay leaves
- kosher salt
- 4 Tbsp. olive oil (divided, plus more for drizzling)
- 28 oz. whole peeled tomatoes (drained)
- 1/2 tsp. crushed red pepper flakes (or more)
- kosher salt
- 1 onion (chopped)
- 1 fennel bulb (cored, chopped)
- 4 garlic cloves (very thinly sliced)
- 1 Tbsp. sherry vinegar
- 4 cups low sodium vegetable broth
- 1 bunch Swiss chard (stems removed, leaves torn into pieces)
- unsalted roasted almonds (Chopped, for serving)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium510mg21% |
| Potassium650mg19% |
| Protein5g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A70% |
| Vitamin C50% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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