Swiss Chard Barley and Cannellini Bean Soup

2 pounds Swiss chard, cut into ¼-inch-wide strips

                                                                  ½ cup olive oil

2 cups onion, chopped

1 cup carrot, chopped

1 cup celery, chopped 

3 plum tomatoes, chopped

10 cups broth

1 cup pearl barley

3 cups canned cannellini beans, drained

Freshly ground pepper

Shaved Parmesan cheese

1.  Put the olive oil and onion in a large heavy pot and cook over moderate heat, stirring

     occasionally, until light gold, about 5 minutes.

2.  Add the carrot and celery and cook for 7 minutes, stirring occasionally.

3.  Add the tomatoes and cook, stirring now and then, until all the vegetables are

     softened, about 6 minutes.

4.  Stir in the chard.  

5.  Cover and cook over very low heat for 40 minutes, stirring once or twice.

6.  Meanwhile, in a medium saucepan, bring the broth to a boil. 

7.  Add the barley and simmer over moderately low heat until tender, about 35 minutes.

8.  Drain the barley, reserving the cooking broth.

9.  Add the barley and beans to the chard, stir well and cook for 2 minutes.

10.  Stir in 5 cups of the barley broth, season with salt and pepper and bring just to a simmer.

11.  Ladle into bowls and garnish the cheese.