Ribollita

Ingredients

• 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)
• 4 cups water, more if needed
• 3 slices bacon, cut crosswise into 1/4-inch strips
• 3/4 teaspoon dried rosemary, crumbled
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 rib celery, chopped
• 3/4 pound cabbage (about 1/2 small head), chopped (about 3 cups)
• 3/4 pound Swiss chard, tough stems removed, leaves washed well and chopped
• 2 teaspoons salt
• 1 teaspoon fresh-ground black pepper
• 2 cups canned tomatoes with their juice (from a 28-ounce can)
• 2 1 1/4- inch-thick slices country bread