Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           extra-virgin olive oil -- divided
   1      medium        red onion -- chopped 1/2" dice
   2                    garlic cloves -- peeled, sliced thin
   1      medium        carrot -- scraped, chopped
                        -- into 1/4"
                        -- half-moons
   2                    celery ribs -- chopped 1/4" pieces
   2                    waxy potatoes -- peeled and cut
                        -- into 1/2" cubes
   3      cups          white cannellini or brown borlotti beans -- soaked, and
                        -- cooked perfectly
   4      cups          reserved bean liquid
   1      cup           basic tomato sauce -- see * note
   1      bunch         swiss chard -- chopped 1/2"
                        -- ribbons
   1      bunch         kale -- chopped 1/2"
                        -- ribbons
   1      bunch         black cabbage -- (cavolo nero),
                        -- chopped 1/2"
                        -- ribbons
                        === garnish ===
   4      slices        country bread -- toasted
     1/2  cup           grated parmigiano

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. In a large 8-quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and Basic Tomato Sauce and bring to a boil. Lower heat, add chard, kale, black cabbage and simmer 1 1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight. The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5726)