Soak the beans overnight. In the morning, rinse and cook them for about 2 hours. Prepare the other ingredients.

Chop and mince the onion, then sauté it in a pot with a drizzle of olive oil. Meanwhile, finely chop the carrots and celery, halve the cherry tomatoes, and peel the potatoes. Add the chopped carrots and celery to the sautéed onion.

Add the cherry tomatoes and cook for 2 minutes. Pour in the bean cooking water and add the potatoes.

Cook for 5 to 6 minutes. Wash and chop the Swiss chard and green cabbage, then add the Swiss chard to the pot first.

Next, add the cabbage. Stir and add 1/2 teaspoon turmeric.

Add half of the beans. Puree the other half with a little of their cooking water.

Stir the bean puree into the soup. Let it cook for a few more minutes, then turn off the heat and let it rest before serving.

Meanwhile, toast two slices of bread, cut them into croutons, and serve them with the soup.