Beans
1 cup dried cannellini or other small white beans, soaked overnight
1 onion, quartered through root end
4 garlic cloves, crushed
2 bay leaves
salt

Soup
4 Tbsp olive oil, divided, plus more for drizzling
1 28-oz can whole peeled tomatoes, drained
1/2 tsp (or more) crushed red pepper flakes
salt
1 onion, chopped
1 fennel bulb, cored, chopped
4 garlic cloves, very thinly sliced
1 Tbsp Sherry vinegar
4 cups vegetable broth
1 bunch Swiss chard, stems removed, leaves torn into pieces
chopped unsalted, roasted almonds (for serving)