| 1 1/4 | c | Dried cannellini beans; see cook's note |
| 2 | tb | Olive oil |
| 1/2 | lg | Bunch Italian parsley; chopped |
| 2 | | Cloves garlic; minced |
| 1 | bn | Celery; chopped |
| 1/2 | lb | Carrots; peeled and chopped |
| 2 | md | Red onions; chopped |
| 1 | cn | (14 1/2-ounce) diced tomatoes; drained |
| 3 | c | Coarsely chopped savoy cabbage or Swiss chard; (ribs removed before chopping), up to 4 |
| 10 | sl | Stale rustic bread; such as ciabatta, about 1-1 1/2 inches thick; see cook's note |
| | Salt; (sea salt preferred) and freshly ground black pepper to taste |
| | Optional garnish: extra-virgin olive oil |
