1. Put the oil, onions, leek, carrots, and celery into the bottom of a heavy soup pot. Turn the heat to medium-high and sauté until the vegetables begin turning gold. Add the garlic and sauté a minute more. 2. Add all of the greens, the tomatoes, the beans, and the salt. Cook and wilt the mixture for a few minutes, up to ten. 3. Add liquid to cover. Bring to the simmer, and cook, with the lid on, if desired, very gently, for about 1 1/2 hours. 4. Add the remaining ingredients, except for the bread. Add more liquid if necessary, and cook gently for another 45 minutes to an hour. Taste and correct for salt and pepper. 5. When ready to serve, lay slices of bread, or toasted bread in each bowl and pour servings of soup over. 6. This soup may sit several hours before being served at room temperature, or rewarmed. It may also be kept overnight, before being reheated the next day, to develop more flavor. ---------------------------------------------------------------------------
Nutrition
Ingredients
