Twice-Cooked Tuscan Bread Soup from Italian Comfort Food by The Editors of Saveur

Ingredients

• 1 bunch Swiss chard, coarsely chopped
• 2 carrots, peeled and thickly sliced
• 2 cloves garlic, crushed
• ½ small Savoy cabbage, cored and coarsely chopped
• 2 potatoes, peeled and thickly sliced
• Kosher salt and freshly ground black pepper, to taste
• 2 ribs celery, thickly sliced
• 1 cup canned chopped Italian plum tomatoes
• 2 yellow onions, chopped
• 1 lb. dried zolfini or cannellini beans, soaked overnight and drained
• 10 tbsp. extra-virgin olive oil
• 3 thick slices day-old country bread
• 4–5 fresh sage leaves
• 3–4 whole black peppercorns
• 1 bunch cavolo nero (lacinato) kale, coarsely chopped