Tuscan vegetable and bread soup – Organic Tuscany Cookbook

Ingredients

• 250g/8 oz dried cannellini beans, soaked overnight and already cooked (see below)
• 2 cloves garlic
• Sprig of sage
• 3 small tomatoes
• Extravirgin olive oil
• 1 onion
• 1 leek
• 2 carrots
• 1 stick celery
• 1/2 cavolo nero (or kale)
• 1/2 curly white cabbage
• 3 skinned tomatoes (can be canned)
• Optional: other seasonal vegetables (potatoes, zucchini, green beans, winter squash, peas…)
• Sprig of thyme
• 1 litre/2 pints vegetable stock
• Salt, pepper
• 300g Tuscan-style bread in 1 cm slices