The quantities are up to you.

Start by making a hearty vegetable soup: sauté onion and celery in olive oil. Add the peeled tomatoes.

Next, add the greens: Swiss chard, lacinato kale (remove the stems), and green cabbage. Slice them into strips.

As they soften, peel and dice the potatoes and carrots, then add them to the pot.

While everything is cooking, add the beans: use half whole and mash the other half. Also add some of the bean cooking liquid.

Let it simmer over low heat for about 1 hour. Season with salt and pepper at the end.

Now assemble the bread soup: layer slices of unsalted bread with the vegetable soup, alternating until finished.

The bread soup is ready. If you have leftovers, reheat them the next day in a skillet with a little olive oil, breaking it up well with a spoon, until a nice crust forms. I like to add prosciutto rind for extra flavor. Serve with a drizzle of olive oil and a few slices of fresh onion.