How to Make It
Combine basil, almonds, and garlic in a food processor. Pulse until finely chopped, about 5 times. With processor running, drizzle in ½ cup oil; process until smooth.
Heat remaining 2 tablespoons plus 2 teaspoons oil in a Dutch oven over medium-high. Cook carrots and celery, stirring occasionally, until tender, about 5 minutes. Add broth and salt and bring to a simmer. Using a fork, mash 1 can of beans in a bowl. Add mashed beans, whole beans, and chard leaves and stems to Dutch oven. Cook, stirring often, until chard is slightly wilted, about 2 minutes.
Serve soup topped with pesto.