Ribollita: The Tuscan minestrone

Ingredients

• 8 ounces (1 cup) dried great Northern or cannellini beans
• 3 tablespoons olive oil, plus extra for garnish
• 1 cup chopped onion
• 1/2 cup chopped leek, white and light green parts only (about 1 medium leek)
• 1/2 cup diced carrot (1/2-inch dice)
• 1/2 cup diced celery (1/2-inch dice)
• 1 tablespoon minced garlic
• 1 teaspoon crushed dried rosemary (see note)
• One 14 1/2-ounce can diced tomatoes and their juices
• 8 to 10 ounces Savoy cabbage (from 1 head), halved, cored, and cut into 1/4-inch-wide strips to make 2 1/2 to 3 cups
• Kosher salt
• 8 ounces russet or Yukon gold potato (1 medium), peeled and cut into 1/2-inch dice
• 8 ounces zucchini (1 medium), halved lengthwise and cut into 1/2-inch-thick slices
• 6 ounces green chard, stems removed and leaves cut into 1/2-inch-thick strips to make 2 cups
• 8 1/2-inch-thick slices day-old Italian bread
• 1 to 2 whole garlic cloves, peeled and halved
• 1 cup grated Parmesan cheese, preferably Parmigiano-Reggiano, for garnish