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1
Soak the beans overnight. Drain them and cook them in plenty of water, until al dente. Strain but keep the cooking water. Set aside.
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2
Heat the oil on medium heat in a large sauce pan. Saute carrot, onion, leek and parsley until the onion is translucent and soft.
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3
Add the tomatoes and stir. Tie together the rosemary and thyme with kitchen twine and put in the pan, securing the string to one of the handles.
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4
Add all the prepared vegetables, the potato and some of the beans cooking liquid. Salt and let cook, on medium-low heat, adding more liquid as needed, about 30 minutes.
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5
While the greeens are cooking, puree half of the beans in a blender or mixer. Set aside.
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6
Once the vegetables are cooked, remove the thyme and rosemary and toss. Puree 1/3 of the greens in a blender or mixer, then put them back in the pan, together with the pureed and whole beans. Let cook for 5 to 10 minutes, and taste for seasoning. Add salt and pepper as needed.
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7
Cut the bread slices in half. While the soup, which will be pretty thick, is still hot, ladle some in 6 bowls. Place the bread on top and cover with more soup. Drizzle some extra virgin olive oil and serve. Soup can be made a day ahead, re-heated and assembled.
