Ingredients:
1 cup extra-virgin olive oil, 2 medium carrots, minced, 1 celery stalk, minced. 1 clove garlic, minced, 1 medium red onion, minced, 2 leeks, white part only, minced, 5 leaves fresh sage, 5 leaves swiss chard, stalks removed and roughly chopped, 1 medium head savoy cabbage, roughly chopped, 6 ounces canned Italian plum tomatoes with liquid, squeezed until shredded, 4 new potatoes, peeled and diced, 2 celery stalks, diced, 2 medium carrots, diced, 3 small zucchini, diced, 1 medium fennel bulb, stalks and fronds removed, halved, cored and roughly chopped, 1 cup freshly-shelled peas, 2 ripe plum tomatoes, diced, 3 fresh basil leaves, 1 tea-spoon fresh thyme, 1 pound dried borlotti beans, soaked overnight, drained and cooked with 2 cloves
garlic and sage, pinch nutmeg, salt and freshly ground black peeper to taste.

Preparation:
1. Heat the oil in a large heavy-gauge pot over low heat. Add the minced carrot, celery, onion, garlic, leek, sage and cook, stirring frequently, until translucent, about 10 minutes.
2. Add the cabbage, swiss chard, peeled tomatoes and stir until well blended. Cook for 10 minutes.
3. Add 2 Caps Of cold water along with the remainder of the ingredients except for the salt, pepper and thyme. Increase the heat to medium and cook for 45 minutes.
4. Pass the beans and their liquid through a food mill and add the mash to the soup pot. Cook for 1 hour.
5. Divide the bread among 6 bowls. Pour the soup over the bread and drizzle with extra-virgin olive oil.

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