Ingredients

• 1 cup dried cannellini beans 
• 2 bay leaves 
• 1 onion, halved plus 2 medium onions, chopped 
• Salt 
• 3 tablespoons EVOO 
• 2 carrots, chopped
• 2 ribs of leafy celery, chopped 
• 1 small fennel, chopped
• 2 cloves of garlic, chopped or grated
• 1 large parmigiano reggiano rind
• Chicken stock or bone broth 
• 1 pound kale, stems discarded and leaves chopped into bite sized pieces 
• 1 bunch swiss chard, stemmed and leaves and greens chopped into bite sized pieces 
• 1 small cabbage, about ½ lb, coarsely chopped 
• Grated nutmeg
• Black pepper or red pepper flakes
• 2 quarts of vegetable stock
• 1 loaf of stale rustic white bread, torn into bite sized pieces and toasted
• ½ cup dried porcini mushrooms

Directions

Soak the cannellini beans overnight in water with the bay leaves, halved onion and some salt. The next day, simmer the beans until tender. 

In a small saucepot, cover the dried porcini mushrooms with vegetable stock and simmer to reconstitute. Turn off heat.

In a medium pot, heat up vegetable stock over medium heat and keep warm. 

In a large pot or dutch oven, heat up EVOO over medium heat. Add in carrots, remaining onions, celery and fennel and season with salt, let soften. Add in garlic and parmigiano reggiano rind. Wilt in the kale, swiss chard and cabbage. Grate in a little nutmeg and season with salt and black or red pepper.