Minestrone Arezzo style (Ribollita)

Ingredients for 4:

• 600 g dried cannellini beans
• 200 g carrots
• 300 g chard (only the green part)
• 200 g celery
• 100 g onion
• 1 clove garlic
• 4 slices of stale bread
• 40 g extra virgin olive oil
• parsley
• a pinch of salt

Difficulty: medium
Preparation time: 3 hours

Preparation
Soak the dried beans in plenty of cold water the night before; after about 12 hours, drain and cook in fresh water with half an onion for about 3 hours. Meanwhile, prepare a mince of boiled vegetables, using the chard, carrots, celery, half an onion and garlic.
When the beans are ready, add the chopped vegetables to the pot and bring it to a boil. Place a slice of stale bread in a bowl and pour the soup over it, drizzle the bowl with extra virgin olive oil and parsley and serve.