Tomato with White Bean Soup


We had the most amazing dog come to my work yesterday. She was a therapy dog and she was so, so sweet. She just laid there while all the kids read to her and pet her. It was amazing. My dog is not nearly as well behaved around people. Orbit really isn’t a fan of new people. He much prefers the people he already knows. The dog who visited yesterday did this trick where you could put a treat on her paw and tell her to wait, then once you said okay she would eat the treat. But she would just sit there with the treat on her paw for awhile. I tried this with Orbit last night, he wouldn’t even let me put the treat on his paw. And when I put it close to him, even if I told him to stay he would stick his tongue out to grab it. Silly doggy.

I know soup is silly right now, but this soup is amazing. I have never thought of sweating down fennel into a soup, but it’s amazing. I am a fennel lover already, but this is wonderful and really brings out the flavor of the fennel. If you don’t feel like making soup right now, save this recipe for fall. And I’m sorry I don’t have too many pictures of this soup, but sometimes when I cook I just need to eat right away. I’ll be better! I promise!

Tomato and White Bean Soup

Yields – 8 servings

Prep time – 10 minutes

Cook time – 45 minutes


  • 2 TBSP of olive oil
  • 1 can of white beans
  • 1/2 tsp of red pepper flakes
  • 1 28 oz can of diced or crushed tomatoes (depending how big you want the chunks)
  • 1 onion, chopped
  • 1 bulb of fennel, chopped
  • 4 cloves of garlic
  • 4 cups of chicken or veggie stock
  • 1 bunch of swiss chard or escarole
  • 1 tsp of Italian seasoning
  • salt & pepper to taste


  1. In a large pot over medium heat add 2 TBSP of oil and let heat. Add the onion, fennel and garlic cooking until the veggies are softened and beginning to brown. Add a little bit of chicken stock and scrap the browned bits off of the bottom of the pan.
  2. Add the tomatoes, stock, salt, pepper, red pepper flakes and Italian seasoning to the pot.
  3. Allow to simmer for 20 minutes and then add the beans.
  4. Simmer for another 15 minutes and add the swiss chard or escarole.
  5. Once the swiss chard or escarole is cooked down, serve immediately!

Recipe adapted from Annie Eat’s.

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