Greek Vegetable Soup with Jammy Eggs

• 120 mlextra-virgin olive oil, half for cooking, half for finishing; a little more for drizzling
• 3 stalkscelery, trimmed and chopped
• 2large onions, chopped
• 1leek, trimmed, washed and chopped
• 3large carrots, halved lengthwise and sliced 6 mm thick
• 3 clovesgarlic, finely minced
• 2large potatoes, peeled and cubed
• 1 candiced tomatoes (425 g), with their juice
• 1400 mlvegetable stock or water
• 1 cancannellini beans (425 g), drained and rinsed
• 1 bunchlarge Swiss chard, stems trimmed, leaves cut into wide ribbons
• 60 gfresh flat-leaf parsley, finely chopped (about 1 cup)
• 3 tbspfresh oregano, finely chopped

Jammy eggs

• 4large eggs, at room temperature

• to tastesea salt and freshly ground black pepper