Black Bean and Kale Soup

Preparation:

Preparation: Soak 300 g of cannellini beans overnight and then boil them with an onion, a bay leaf, a stick of celery and salt. Chop 1000 g of black cabbage leaves and stew them with a little oil, salt, pepper and 500 g of peeled tomatoes. In a tureen, alternate layers of sliced stale bread, soaked in the cooking broth from the beans, boiled beans and stewed cabbage with its sauce. Cover and let rest for 1 hour before serving.