Ribollita

1 head of cavolo nero (black-leaf kale)
a head of Savoy cabbage
1 bunch of Swiss chard
1 leek
1 onion
2 potatoes
2 carrots
2 zucchini
2 celery stalks
300 grams (approx. 10.6 ounces) of cannellini (white beans)
2 peeled plum tomatoes
extra virgin olive oil
salt and pepper
250 grams (approx. 8.8 ounces) of stale homemade white
Italian bread

Pre-soak the beans for about 8 hours. Boil them in two quarts of water.In another pot, sauté the sliced onions in olive oil. Slowly add all of the other vegetables, chopped into large chunks. Let them slowly soften for about 10 minutes. Then add the water leftover from cooking the beans and half of the beans. Add the other half after pureeing them. Add salt and pepper. Cook over low heat for about two hours. Now add the sliced bread, stir well and let it boil for ten more minutes. Let it stand. Serve in earthenware bowls. Pour in a little genuine Tuscan extra virgin olive oil with a full, fruity flavor.