Soak beans in large bowl of cold water, covered, for 6 hours in refrigerator.

Once soaked, drain beans and place them in large pot with bay leaf, salt and 6 cups of water.

Bring to a boil, and then simmer on low heat uncovered for approximately 1 hour.

Let beans cool once soft.

In the interim, heat olive oil is large soup pot.

Add onions and garlic, and sauté about 3 minutes then add carrots and celery, and continue to sauté until carrots become tender.

Add tomatoes in puree, cabbage, kale, and collards, and cook on medium heat about 10 minutes.

Drain beans but keep some of their liquid.

Using food processor or hand held blender, puree about ½ cup of mixed beans with some of their cooking liquid.

Add pureed beans as well as remaining beans to soup pout, plus vegetable broth and bring all of it to a boil.

Once boiling, reduce heat and simmer 30 more minutes. For last 5 minutes of cooking, add bread, basil, and parsley. Can serve with parmesan cheese.

This soup freezes well and is a hearty meal in itself, so feel free to double the recipe and have 2 meals out of it.