Instructions

1. Place with beans in a large pot with 10 cups of water. The water should cover the beans by at least an inch. Add the garlic, sage, and rosemary. Bring to a boil over high heat. Continue to boil for 5 minutes, then reduce heat and simmer partially covered for 1 1/2- 2 hours. Skim away any foam that rises to the surface. Begin the rest of the soup while the beans cook.
2. In an 8-quart pot or bigger, heat the olive oil over medium heat. Add the onions, celery, and carrots and cook until vegetables soften, stirring frequently, about 10 minutes. Add the thyme and stir for another minute. Stir in the zucchini and broth, increase the heat, and bring to a simmer. Add the swiss chard, cabbage, and crushed tomatoes. Cover and cook over low heat for about an hour.
3. Discard the sage and rosemary from the pot of beans. Add the beans and their cooking liquid to the vegetables. Stir in salt and pepper and simmer for another 30 minutes to 1 hour, until beans are soft and tender. Season to taste with additional salt and pepper. Serve with a drizzle of olive oil and top with parmesan toasts.

Parmesan Toasts

1. Preheat the oven to 375.
2. Brush baguette slices with olive oil and sprinkle on a few teaspoons of parmesan on each.
3. Bake toasts for about 10 minutes until edges turn golden brown.