Ribollita soup

Ingredients

• 500 g borlotti beans ((cooked))
• 3 lt water
• 1/2 medium savoy cabbage ((head, sliced very thin))
• 1 medium onion ((diced))
• 2 medium celery ((ribs, sliced))
• 4 cloves garlic ((peeled))
• 2 medium carrots ((sliced))
• 1/2 bunch kale (tuscan (sliced, about 75 packed))
• 200 g potatoes ((waxy, cubed))
• 1 1/2 lt vegetable broth
• 2 large bay leaves
• 1 large sprig rosemary
• 2 sprigs fresh thyme
• 4 medium tomatoes ((pureed))
• 2 1/2 dl spinach (chopped)
• 1 pinch salt and pepper ((to taste))
• 400 g dark bread ((stale, cubed))