Tuscan Vegetable Soup

The next day, cook the beans in the soaking water for about 45 minutes until tender. Rinse, trim and cut the cabbage into small pieces. Peel the onions and garlic and finely chop. Peel the carrots and cut into small pieces. Rinse the celery and cut into slices. Gently sauté the onion, garlic, carrots and celery in a large saucepan with olive oil. Add the cabbage and season with salt and pepper. Mash one-third of the beans with some boiling water. Set the remaining beans aside. Add the mashed beans to the vegetables in the pan. Add approximately 400 ml (approximately 1 12 cups) vegetable broth and simmer gently for 35-40 minutes. Dice the stale bread and add 5 minutes before the end of cooking. Add the remaining beans and stir. Season with salt and pepper and serve with parmesan cheese.