A Taste of Tuscany      
Thick, hearty vegetable and bean soup

1/2 pound dried white beans, such as Great Northern or Cannellini
Kosher salt
1/4 cup good olive oil, plus extra for serving
2 cups chopped yellow onions (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 tablespoons minced garlic (6 cloves)
1 teaspoon liquid smoke
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped or shredded savoy cabbage, optional
4 cups coarsely chopped kale
1/2 cup chopped fresh basil leaves
6 cups vegetable bouillon (e.g. Better Than Bouillon brand found in a jar)
4 cups whole wheat bread cubes, crusts removed
1/2 cup freshly grated Parmesan, for serving

In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.  Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil.  Lower the heat and simmer uncovered for 45 minutes.  Add 1 teaspoon of kosher salt and continue to simmer for about 15 minutes, until the beans are tender.  Remove from heat and add 2 more teaspoons of salt and let sit for 10 minutes.

Meanwhile, heat the oil in a large stockpot.  Add the onions and liquid smoke and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent.  Add the carrots, celery, garlic, 1 teaspoon of salt, the pepper, and red pepper flakes.  Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender.  Add the tomatoes with their puree, the cabbage (if using), the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving their cooking liquid.  In the bowl of a food processor fitted with a steel blade, puree half of the beans with 1 cup of their cooking liquid.  Add to the stockpot, along with the remaining whole beans.  Pour the bean cooking liquid into a large measuring cup and add enough water to make 8 cups of liquid.  Add corresponding amount of vegetable bouillon to reconstitute 8 cups.  Add to the soup and bring to a boil.  Reduce the heat and simmer over low heat for 20 minutes.

Add the bread to the soup and simmer for 10 more minutes.  Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.