Use a first rate rustic bread for this recipe. It doesn't work near as well with the grocery store variety. Purests will tell you that this soup is better heated the second day and should be thick enough by then to eat with a fork!
Pour extra virgin oil over them, toss with a wooden spoon to coat with the oil, and place over low heat.
cook, stirring occasionally for 10 minutes or until onions are tender Add the Tuscan kale, cabbage, kale or swiss chard, cabbage, carrots, squash, potato, fresh herbs and broth or water and bring to a simmer Cook the soup, stirring occasionally for 1 hour over low heat.
Remove the rosemary sprig and the bay leaf.
Add salt and pepper to tast.
Puree 5 cups of vegies from the soup with 1 cup of beans in a food processor.
Return the puree to the soup Place 1 slice of toasted bread in each soup bowl and ladle soup over bread.