Twice Cooked Tuscan Bread Soup
Ingredients
- 1 lb. dried zolfini or cannellini beans
- Fruity extra-virgin olive oil
- 2 medium yellow onions, peeled and chopped
- 2 carrots, peeled and thickly sliced
- 2 ribs celery, trimmed and thickly sliced
- 2 all-purpose potatoes, peeled and thickly sliced
- 1 large bunch swiss chard, trimmed and coarsely chopped
- 1 bunch cavolo nero or kale, trimmed and coarsely chopped
- 1⁄2 small savoy cabbage, cored and coarsely chopped
- 1 cup chopped canned Italian plum tomatoes
- 3 slices thick day-old country white bread
- Salt and freshly ground black pepper
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