Soak the beans overnight.

Drain them, put them in a pot, cover them with cold water and bring to a very slow boil.

In another pot, heat four tablespoons of oil and flavor with ham, onion, garlic, celery, carrot, and chopped parsley.

When they have taken on color, add the shredded cabbage, chopped chard, and diced potatoes.

Adjust salt, pepper, add two tablespoons of tomato paste, two ladles of the bean water, cover and cook over moderate heat.

As soon as the beans are ready, pass them through a food mill, pour them into the pot of vegetables, mix and let it simmer a little longer.

Distribute the thinly sliced bread in a soup tureen, pour the hot soup over it and let it rest in the heat for about 20 minutes so that the bread absorbs most of the liquid.

Season with a drizzle of olive oil.