The best thing you'll ever make with a can of beans
1 28-ounce can whole peeled tomatoes, drained4 garlic cloves, very thinly sliced1 bunch Swiss chard, stems removed, leaves torn into piecesCombine 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.Heat 2 Tbsp.
Heat another 2 Tbsp. 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 . Bring to a simmer; season with salt. Cook until flavors 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.
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