Chef Raymond suggests this hearty soup when the weather is cool. 

Ingredients

• 4-5 tablespoons Il Grezzo Extra Virgin Olive Oil
• 1 onion, diced
• 1 large carrot, chopped
• 3 celery stalks, diced
• 2 large garlic cloves, minced
• 3 cups shredded Savoy cabbage or kale, thick stems removed
• 2 cups Alce Nero Organic Cannellini or Valgri Fagioli Corona beans
• 14 ounces La Valle San Marzano Tomatoes, crushed
• 2 teaspoons dried oregano, such as Marinella Sicilan Oregano
• 4 1/2 cups chicken stock or water
• 3/4 cup stale country style bread, such as ciabatta, cut into 1 inch cubes 

Heat 3 1/2 tablespoons of olive oil in a large saucepan or deep-sided saute pan and add onion, carrots, and celery. Saute over medium-high heat until onion softens, about 5 minutes. Add garlic, stir and saute for 2 more minutes, taking care that onion and garlic do not burn.  Chop the thick cabbage or kale stems, add to vegetables, stir to coat, and saute for three minutes. Add the beans, cook for 3 more minutes, then add tomatoes. Cook for 5 minutes until tomato liquid reduces slightly. Add the shredded cabbage or kale and stir until wilted. Add the stock or water and cook at a simmer for 40 minutes. If the bread isn't dry, put into a low oven for 15 minutes to dry it so that it doesn't disintegrate in the liquid. Mix the bread cubes into the soup, turn off heat and allow to sit. You can also make the soup one day, reheat, and then finish the last step, adding the bread and allowing it to rest. Drizzle with last 1/2-1 tablespoon of olive oil and serve warm.