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Soak dried beans overnight
Soak the chard in cold water for about 10 minutes, then rinse well. Cut the stalks and leaves into short thin strips
Prepare a soffritto in a soup pot by heating the olive oil and onion over medium heat, stirring until onion turns light gold
Add the carrot and celery. After 6 or 7 minutes, add the tomatoes, breaking them up with a wooden spoon
After about 10 minutes, add the chard and some salt. Mix the contents well, turn the heat down to the lowest setting, add the beans, the barley and 4 cups of hot water until beans are cooked (about 20-30 mins). If you would like a thicker consistency, simmer for longer.
Add salt and some pepper and stir
Serve with grated Parmigiano and a swirl of olive oil