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1
Make the soup In a large pot, cover the soaked beans with water (at least 4 inches) and bring to a boil.
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2
Simmer over moderately low heat until the beans are tender, about 1 hour and 15 minutes.
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3
Add 1 tablespoon of salt and let stand for 5 minutes.
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4
Drain, reserving 6 cups of the cooking liquid.
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5
Meanwhile, in a medium saucepan of salted boiling water, cook the farro until al dente, about 20 minutes.
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6
Drain.
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7
Wipe out the large pot and heat the olive oil in it.
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8
Add the onion and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened but not browned, about 7 minutes.
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9
Add the carrots, celery root and garlic and cook, stirring occasionally, until the vegetables just start to soften, about 5 minutes.
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10
Add the tomatoes with their juices and cook over moderately high heat, stirring occasionally, until the juices have reduced by half, 8 to 10 minutes.
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11
Add the reserved bean cooking liquid and 14 cups of water to the pot and bring to a simmer.
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12
Stir in the beans, farro and Swiss chard and simmer over moderate heat until the chard is wilted and the soup is hot, about 5 minutes.
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13
Season with salt and pepper.
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14
Make the herb oil In a medium bowl, whisk the herbs with the jalapeno, lemon zest and olive oil; season with salt.
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15
To serve, ladle the soup into bowls and top with the herb oil and grated cheese.
