In medium-sized saucepan, combine oil, garlic, chili pepper, and anchovies. Stir over medium heat until garlic begins to turn golden. Stir in tomato paste and miso and cook for 1 minute. Add diced tomatoes and their juice, olives, capers, basil, and sugar and bring to a gentle simmer. Reduce heat to medium-low and simmer, uncovered, for 15 minutes for flavors to blend. Remove garlic cloves and basil sprigs, if you wish, and discard. Stir in beans and chard and heat through. Season to taste. Drizzle with a splash of additional olive oil and serve spooned over toasted crusty bread.