Soak the dried cannellini beans for at least 24 hours, changing the water a couple of times. Drain and rinse them under running water.

In a large, deep pot, sauté the peeled and minced garlic clove, bay leaves, and fresh rosemary sprig in olive oil. Add the well-drained and rinsed cannellini beans, cover with water, and cook, covered, over medium-low heat. About 20-30 minutes before the beans are done, season with salt and freshly ground black pepper.

Using a slotted spoon, remove about 1/3 of the cooked cannellini beans and set them aside. Use an immersion blender to puree the remaining beans directly in the pot (do not drain them). This will create a broth to cook the soup.

While the beans are finishing cooking, prepare the other ingredients. Remove the tough central stem from the kale leaves and the core from the cabbage. Slice the kale, cabbage, and Swiss chard into strips and rinse thoroughly in cold water.

Peel and thinly slice the white onion. Wash the carrot and celery stalk, trim and peel the carrot, and finely chop both. Scrub the potatoes under running water to remove any dirt, peel them, and cut into small cubes.

In a large pan, sauté the chopped onion, carrot, and celery in olive oil, stirring occasionally, and cook gently until the vegetables are soft and fragrant. Add the diced potatoes and cook for 5-6 minutes over slightly higher heat, then add the peeled tomatoes (crushed with a fork) and stir.

Add the kale, cabbage, and Swiss chard to the pan, then pour in the bean broth prepared in step 3. Stir and bring back to a boil; cook uncovered for about 45 minutes. If the soup gets too thick or dry, add some hot vegetable broth as needed.

A few minutes before the end of cooking, add the reserved whole cannellini beans, adjust salt and pepper to taste, and let the flavors blend. Then turn off the heat.

Layer slices of day-old bread in the bottom of a pot (you can use the same one you cooked the beans in), then ladle some soup over the bread. Continue layering bread and soup until all ingredients are used.

Let the soup cool completely to room temperature, then cover and refrigerate for at least 2 hours (or overnight). As it rests, the bread will absorb the liquid and the soup will become thick and hearty.

After resting, return the pot to the stove and slowly bring the soup back to a boil. Add a pinch of hot red pepper powder if you like.

Serve the soup in bowls, sprinkle with fresh thyme leaves, drizzle with extra-virgin olive oil, and enjoy.

NOTE: The suggested quantities make a generous amount, since this dish takes a bit of effort (but the flavor is worth it!). If you want to freeze some, divide it into portions after step 10. When ready to eat, thaw overnight in the refrigerator and continue from step 11.