In a large 8-quart soup pot, heat oil, onion and garlic together and cook until soft.  Add carrots, celery, potatoes, 2 cups of beans, bean cooking liquid (or water) and basic tomato sauce and bring to a boil.  Lower heat, add chard, kale, black cabbage and simmer 1 ½ hours until everything is soft.  Add remaining beans and adjust seasoning.  Allow to cool and rest overnight.

The following day, bring to a boil and serve in shallow bowls over toasted bread.
Sprinkle with parmigiano tableside.