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Peel and roughly chop the onion. Finely dice the celery.
Warm the olive oil in a deep, heavy-based pan and add the onion and celery, letting them cook over a moderate heat.
Cut the chard stems into small dice and stir into the onions.
Peel and very finely slice the garlic. It should be almost thin enough to see through.
Strip the leaves from the thyme then stir into the onion mixture with the garlic.
When the onions are translucent and the aromatics are fragrant and softening, add the tomatoes and their juice together with 2 cans’ worth of water.
Bring to the boil, then stir in the beans, rinsed of their canning liquid.
Season with black pepper and salt and continue cooking at low simmer for about 20 minutes, stirring from time to time.
Wash the chard leaves and cut them into wide strips, then add to the hot soup.
Leave for a couple of minutes to soften then ladle the soup into bowls.
Trickle over a little olive oil as you serve.