To prepare the soup, place the beans in a large bowl, add cold water to cover the beans by 1 inch and cover the bowl with plastic wrap. Let soak overnight in the refrigerator.

Drain the beans, place them in a large pot with 8 cups water and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes. Add 1 teaspoon salt and continue to simmer until the beans are tender, about 15 minutes more. Remove from the heat and let the beans cool in their liquid.

Meanwhile, in a large stockpot, warm the olive oil. Add the onions and cook, stirring occasionally, until translucent. Add the carrots, celery, garlic, 1 tablespoon salt, 1 teaspoon black pepper, fennel seeds, red pepper flakes and allspice and cook over medium-low heat until the vegetables are tender, 7 to 10 minutes. Add the tomatoes with their puree, the Swiss chard and kale and cook over medium-low heat, stirring occasionally, for 7 to 10 minutes.

While the vegetables cook, in a large frying pan, cook the sausage until browned and cooked through. Transfer to a paper towel–lined plate to drain.

Drain the beans, reserving their cooking liquid. In a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot along with the remaining whole beans and the sausage.

Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

To prepare the salsa verde, in a food processor, combine the parsley, garlic, walnuts, fennel and anchovy and process until smooth, adding olive oil and lemon juice to taste. Season with salt and pepper.

To prepare the bruschetta, toast the baguette slices and rub with the garlic cloves.

Ladle the soup into bowls and top with the bruschetta. Drizzle with the salsa verde and serve.