It is downright blustery outside which means only one thing: soup weather. This flavorful tomato and white bean soup is rich tasting and quite filling, perfect for fall and winter.  It is also made up of ingredients that you are already likely to have in your pantry. Make it vegan by using vegetable broth.

What I love about this soup is that the canned whole tomatoes are caramelized in the pan before the other ingredients are added. This caramelization gives an amazing depth and a little natural sweetness to the soup. I used dried beans, but if you were pressed for time, you could use canned. (I would add them near the end of the cooking time however, so that they didn't get too mushy).

Tomato and White Bean Soup

Serves 6. 

For the beans:

• 1 cup dried white beans (cannellini, great white northern, navy)
• 1 onion, quartered
• 4 garlic cloves, crushed
• 2 bay leaves
• kosher salt

For the soup:

• 4 tablespoons olive oil, divided
• 1 28-oz can whole peeled tomatoes, drained
• 1/2 teaspoon (or more) crushed red pepper flakes
• kosher salt
• 4 garlic cloves, thinly sliced
• 1 tablespoon sherry vinegar
• 4 cups chicken or vegetable broth
• 1 bunch swiss chard, stems removed, leaves torn into pieces

Beans:
Add dried beans, onion, garlic, and bay leaves to a large pot. Cover with water by about 2 inches. Bring to a simmer, add a few pinches of kosher salt and then reduce heat so that it is barely simmering. Continue to cook until beans are creamy (35-45 minutes). Discard bay leaves.

Soup:
Heat 2 tablespoons olive oil in a large heavy pot over medium-high. Add the drained whole tomatoes, 1/2 teaspoon red pepper flakes, and a pinch of salt. Let the tomatoes cook undisturbed until they caramelize on one side, about 5 minutes. Break up the tomatoes with your spoon, scraping up the bottom of the pan and stirring for about 5 minutes until tomatoes are caramelized all over. Transfer tomatoes to a plate.

Heat two more tablespoons of olive oil in the same pot over medium heat. Add garlic and cook for 2 minutes. Stir in vinegar and tomatoes. Drain beans and add to pot along with the broth. Simmer for 30 minutes or so. Season with salt to taste. Just before serving, stir in the chard and cook until wilted.

Adapted from Bon Appetit.