Heat 1/4 cup olive oil in a large pot.

Add chopped red onion and thinly sliced garlic.

Cook until softened.

Add scraped and chopped carrots, and chopped celery.

Add peeled and cubed potatoes.

Add 2 cups of cooked cannellini or borlotti beans.

Add 4 cups of reserved bean liquid (or water).

Add tomato sauce and bring to a boil.

Lower heat, add chopped Swiss chard, kale, and black cabbage.

Simmer for 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 grated parmigiano tableside, add 1/2 cup olive oil