Twice-Cooked Tuscan Bread Soup

By Saveur
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1 lb. dried zolfini or cannellini beans

Fruity extra-virgin olive oil

2 medium yellow onions, peeled and chopped

2 carrots, peeled and thickly sliced

2 ribs celery, trimmed and thickly sliced

2 all-purpose potatoes, peeled and thickly sliced

1 large bunch swiss chard, trimmed and coarsely


1 bunch cavolo nero or kale, trimmed and coarsely

1/2 small savoy cabbage, cored and coarsely chopped

1 cup chopped canned Italian plum tomatoes

3 thick slices day-old country white bread

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