300g dried cannellini beans
1 black cabbage
1/2 savoy cabbage
1 buch of chard
3 ripe tomatoes
2 stalk celery
2 cloves of garlic
2 spring of thyme
400g stale bread
extravirgin olive oil
Cook the beans and retain all their water. Blend about 3/4 , pouring the puree directly back into the water, and keep the others aside.
Sauté the chopped onion and leek in oil, add all vegetables cut into pieces, leave to flavour, then ad the tomatoes, thyme, salt and pepper.
Pour all the bean liquid into the pan with the vegetables and cook the soup slowly for another hour, adding little hot water if necessary. When almost done , add the whole beans that were kept aside.
Line the bottom of a soup tureen with slices of bread and cover with a generous layer of boiling soup; proceed with another layer of bread and one of soup until the ingredients have been used up. Leave to cool.
The following day the soup should be recooked for a few minutes, directly in a skillet. Drizzle with oil, dust with pepper and serve.