Tomato and Bean Soup - alive magazine

Ingredients

• 1 Tbsp (15 mL) extra-virgin olive or camelina oil
• 1 yellow onion, peeled and diced
• 1 fennel bulb, trimmed, chopped, fronds reserved
• 1/4 tsp (1 mL) salt
• 3 garlic cloves, minced
• 1/2 tsp (2 mL) red chili flakes
• 1 - 28 oz (796 mL) can diced fire-roasted tomatoes
• 2 cups (500 mL) cooked or canned navy beans
• 3 cups (750 mL) Vegetable Broth
• 1 Tbsp (15 mL) red wine vinegar or sherry vinegar
• 1 bunch Swiss chard, leaves torn into pieces
• Freshly ground black pepper, for garnish