Rinse and sort through the dried beans to remove any pebbles.

Place the beans in a large bowl and cover with 3 cups of boiling water. Soak for 1 hour.

Drain the soaked beans in a colander and set aside.

Heat olive oil in a large heavy pot over medium-high heat.

Add the chopped onion, leek, carrot, and celery to the pot and saute until just softened, about 3-4 minutes.

Add the minced garlic and dried rosemary to the pot and saute for 1 minute.

Pour in 8 cups of water, add the reserved beans, diced tomatoes (with their juices), and the Savoy cabbage.

Season with kosher salt and bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for 1 hour.

Add the diced potatoes, zucchini slices, and chopped Swiss chard to the soup.

Continue to simmer, covered, until the potatoes and zucchini are tender and the chard is wilted, about 20-25 minutes.

Taste the soup and adjust the seasoning with salt as needed.

When ready to serve, lightly toast the Italian bread slices.

Rub each toasted bread slice on both sides with a halved garlic clove.

Place 1 garlic-rubbed bread slice in the bottom of each of 6 soup bowls and ladle the soup over the bread. Alternatively, ladle the soup into 6 bowls and top each with a bread slice.

Garnish each serving with grated Parmesan cheese and a drizzle of olive oil.