250 g/9 oz dried cannellini beans, soaked in cold water overnight and drained
4 tablespoons olive oil, plus extra for drizzling 1/2 onion, chopped 2 cloves garlic, chopped
1 carrot, chopped 1 celery stick, chopped 1 sprig fresh flat-leaf parsley, chopped
50 g/2 oz prosciutto 1/2 Savoy cabbage, shredded 1 bunch Swiss chard, chopped
2 potatoes, coarsely chopped 2 tablespoons tomato purée


1.Put the beans in a saucepan, add cold water to cover and bring to the boil, then reduce the heat and simmer for about 2 hours until tender.
2. Heat the olive oil in another pan, add the onion, garlic, carrot, celery, parsley and prosciutto and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned.
3.Add the cabbage, Swiss chard and potatoes and season with salt and pepper to taste.
4.Stir the tomato purée with 300 ml/ 1/2 pint of the bean cooking liquid in a bowl, then stir into the pan of vegetables and prosciutto.
5.Cover and cook over a medium heat for 15-20 minutes until all the vegetables are tender.
6.Meanwhile, drain the beans, pass them through a food mill, then stir them into the vegetable mixture and simmer for a further 10 minutes.
7.Place the bread in a soup tureen, ladle in the soup and leave to stand in a warm place for about 20 minutes so that most of the liquid soaks into the bread. Drizzle with olive oil before serving.

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