Ribollita (Tuscan Bread and Bean Soup) – The Bean Institute

Ingredients

• 2 cups cranberry beans (*see note)
• 2 bay leaves
• 4 garlic cloves (peeled, divided)
• 1 celery stalks (chunked)
• 2 carrots (medium, peeled, chunked)
• 1 onion (peeled, chunked)
• 1 leek (white part only)
• ¾ cup extra virgin olive oil
• ½ savoy cabbage (cored and cut into chiffonade)
• 1 bunch Swiss chard (stemmed and cut into chiffonade)
• 5 cups water
• kosher salt (to taste)
• ground black pepper (to taste)
• ½ loaf country bread (day-old, crust removed)