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1
Soak the beans overnight in cool water.
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2
Next day, drain the beans and cook them in a large flame-proof casserole with 2 qts of salted water and the prosciutto or possibly salt pork and ham.
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3
As the beans absorb the water, keep adding sufficient water to maintain 2 qts of liquid at the end of cooking time.
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4
When beans are tender (about 1 hour), remove from the flame and let stand till needed.
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5
Coarsely chop the onion, celery, garlic, carrot, and parsley; saute/fry them in a stockpot with the oil for 12 to 15 min.
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6
Meanwhile, finely slice cabbage; remove the stems from the kale and cut into small pcs; peel the potato and cut it into small squares.
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7
When the onions, etc.
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8
are light brown, add in the potato to the stockpot along with the tomatoes.
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9
Cover and simmer for 15 min.
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10
Then add in the Swiss chard, stems removed and cut up.
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11
Remove the prosciutto from the bean casserole.
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12
Pass 2/3 of the beans through a food mill into the stockpot.
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13
Simmer together for about 1/2 hour more till cabbage and kale are almost cooked.
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14
Drain the remaining beans, reserving the broth and return them to the original casserole.
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15
Add in the bean broth to the stockpot, little by little, whenever more liquid is need, till all is used.
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16
When the cabbage and kale are ready, all the remaining beans whole.
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17
Taste for salt and pepper, then cook for 5 min more.
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18
If using bread, make a layer of bread slices on the bottom of a tureen and pour over two full ladles of soup; make other layers of bread, each time pouring the soup over till all the bread is used.
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19
Pour the remaining soup on the top; cover the mix and let stand for 20 min before serving with a Tbsp.
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20
of grated cheese.
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21
Sprinkle over each portion.
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22
If you use croutons instead of bread slices, place 1 1/2 Tbsp.
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23
of croutons in each individual soup bowl.
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24
Allow the soup to stand for 20 min after cooking, then pour over the croutons.
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25
Sprinkle with cheese and serve.
