White Bean-Chard Soup

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4 tablespoons extra-virgin olive oil

1 large onion, diced

3 stalks celery, diced

Kosher salt

2 15.5-ounce cans cannellini beans, drained and rinsed

4 cups low-sodium chicken broth

1 12-ounce jar roasted red peppers, drained and coarsely chopped

5 cloves garlic (4 minced; 1 whole)

1/4 cup chopped fresh cilantro

1 bunch Swiss chard, leaves roughly chopped

Freshly ground pepper

4 thick slices sourdough bread

Lemon wedges, for serving (optional)

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