Heat a 5-6 quart dutch oven over med/high heat. Add oil and sauté onions until they begin to sweat. Add carrots, celery and potatoes. Continue sautéing another 7-10 mins or until veggies just begin to soften. Add garlic, herbs, tomato paste and broth. Bring to a boil, lower heat to a simmer and add in Swiss chard and kale. Simmer for a half hour stirring occasionally.
Stir in savoy cabbage, zucchini and yellow squash. Transfer 1/2 cup of cannellini beans to a small bowl and smash with a fork. Add both whole and smashed beans to dutch oven. Bring back to a simmer for another 15 minutes.
Meanwhile carefully cut or tear bread into smaller chunks. Stir into soup and let sit for 5-10 mins.
Serve and garnish with a good quality parmesan.
*Please use as many organic ingredients as possible.*