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Chard is a much under-rated vegetable, earthy & sweet it can be steamed, sauteed or younger leaves eaten raw. The leaves are green but the stalks can be a variety of colours.

Heat 2 Tbsp Olive Oil in a pan over medium high heat. Add 400g tinned Tomatoes, 1/2 tsp Red Pepper Flakes, add a pinch of Salt and cook Tomatoes, until caramelised for 5 minutes. Break up Tomatoes, scraping bottom of the pan until Tomatoes are caramelised all over, about 5 minutes more. In another pan add 2 Tbsp Olive Oil & cook 1 Onion, 1 Fennel, 4 cloves of Garlic until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in the Tomato mixture & 1 Tbsp Sherry Vinegar scraping up browned bits. Add 500g Cannellini Beans to the pan along with 1litre of Chicken Stock. Bring to a simmer & season with Salt. Cook until for 30–45 minutes.  Just before serving, stir in 1 bunch of Swiss Chard and cook until wilted. Ladle soup into bowls, top with chopped unsalted Almonds, and drizzle with Olive Oil.

Recipe Soup Chard Cannellini Beans