Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans.
Combine beans and 8 cups water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
Heat oil in a large saucepan over medium-high heat. Add onion, celery, parsley, and garlic to pan; sauté 2 minutes. Add cooked beans, 5 cups water, and next 7 ingredients (through pepper). Bring to a boil; reduce heat, and simmer 35 minutes. Add chard; simmer 5 minutes or until chard is tender.
Place bread slices on a baking sheet; top each with 1 tablespoon cheese. Broil 2 minutes or until cheese melts and bread is lightly toasted. Ladle soup into individual bowls; top with cheese croutons.