Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the carrots, celery, potatoes, zucchini, and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables. Stir in the Swiss chard, Savoy cabbage, and kale. Cover, reduce heat to medium, and simmer for 1 hour.
Place 1 can of beans in a blender or food processor bowl. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second can of beans. Season to taste with salt and pepper. Reduce heat to low, and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.
Prepare the soup by layering slices of bread with the vegetable mixture in a casserole or soup dish. Cover, and refrigerate for at least 8 hours, or overnight.
To serve the soup, place in a pot, and reheat over medium heat. Serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	603.15 Kcal (2525 kJ)
Calories from fat	15.75 Kcal
		% Daily Value*
Total Fat	1.75g	3%
Sodium	1151.85mg	48%
Potassium	446.27mg	9%
Total Carbs	119.8g	40%
Sugars	5.06g	20%
Dietary Fiber	3.82g	15%
Protein	24.87g	50%
Vitamin C	12.2mg	20%
Vitamin A	0.8mg	27%
Iron	1.2mg	7%
Calcium	59mg	6%

Amount Per 100 g
Calories	118.14 Kcal (495 kJ)
Calories from fat	3.08 Kcal
		% Daily Value*
Total Fat	0.34g	3%
Sodium	225.61mg	48%
Potassium	87.41mg	9%
Total Carbs	23.46g	40%
Sugars	0.99g	20%
Dietary Fiber	0.75g	15%
Protein	4.87g	50%
Vitamin C	2.4mg	20%
Vitamin A	0.2mg	27%
Iron	0.2mg	7%
Calcium	11.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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