Tomato and Cannellini Bean Soup

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This tomato and cannellini bean soup is a wonderfully soul-warming vegan dish that celebrates the simple beauty of Mediterranean larder staples. By caramelising the tinned tomatoes until they are almost charred, you create a deep, savoury base that perfectly complements the creamy texture of the home-cooked beans. The addition of fresh fennel and earthy Swiss chard provides a sophisticated lift, making this far more than just a standard vegetable soup.

Ideal for mid-week meal prep, this nutrient-dense recipe is high in fibre and plant-based protein. It can be made several days in advance, allowing the aromatic flavours of garlic and bay to develop even further. Serve it with a generous scattering of toasted almonds for a delightful crunch and a drizzle of high-quality olive oil for a truly professional finish.

Ingredients for Tomato and Cannellini Bean Soup

240ml dried cannellini or other small white beans, soaked overnight
1 onion, quartered through root end
4 שיני שום, כתושות
2 עלי דפנה
מלח כשר
60 מ"ל שמן זית, מחולק, ועוד קצת לטפטוף
1 (800g can) whole peeled tomatoes, drained
1/2 teaspoons (or more) crushed red Pepper flakes
מלח כשר
1 onion, chopped
1 fennel bulb, cored, chopped
4 garlic cloves, very thinly sliced
1 tablespoon Sherry vinegar
950ml low-sodium vegetable broth
1 bunch Swiss chard, stems removed, leaves torn into pieces
Chopped unsalted, roasted almonds (for serving)

How to make Tomato and Cannellini Bean Soup

Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.

Beans can be cooked 3 days ahead. Cover and chill.

Heat 2 tablespoons oil in a large heavy pot over medium-high. Add tomatoes, 1/2 teaspoons red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.

Heat another 2 tablespoons oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 475ml bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavours meld, 30–45 minutes.

Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.

Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.