A very healthy bread and vegetable soup.

Ingredients of the Recipe:

1 tablespoon olive oil, 1 red onion diced, 2 diced carrots, 1 stalk diced celery, 4 diced potatoes, 10 diced zucchini, 1 leek sliced, 1 quart hot water, 1 bunch Swiss chard chopped, 1 head Savoy cabbage quartered, cored and shredded, 1 bunch kale shredded, 2 15.5 ounce cans of cannellini beans drained and rinsed, salt and ground black pepper to taste, 3 tablespoons tomato puree and 8 slices of a day-old bread.

Method of Preparation:

Heat olive oil in a pan over medium-high heat. Cook onions in the oil until they turn transparent. Mix the carrots, celery, potatoes, zucchini and leek. Stir and cook for 5 more minutes. Add hot water to the vegetables and stir and add in the Swiss chard, Savoy cabbage and kale. Cover the pan and reduce the heat to medium and boil gently for an hour. Put a can of beans in a food processor bowl. Mix well until smooth. Add the pureed beans into the vegetable mixture along with the second can of beans and stir. Use salt and pepper for the seasoning. Reduce the heat to low and boil gently for 20 minutes and stir in between. Add the tomato puree. Layer the slices of bread with the vegetable mixture in a casserole. Cover the soup and allow it to refrigerate for 8 hours. Serve the soup by placing it in a pot. Reheat if needed. Serve hot.