1 tablespoon white vinegar, optional

Extra-virgin olive oil

Freshly grated Parmesan cheese

1. Cover the beans overnight with cold water and soak overnight. If you prefer to do a quick soak method, bring the beans and water to a boil and cook for 2 minutes, cover and let stand for 1 hour. Drain the soaked beans and set aside.

2. In a very large soup pot (8-quart casserole works well) combine the beans, 12 cups of water, garlic and sage. Bring to a simmer over medium-high-heat. Reduce the heat to low and simmer for about 1 1/2 to 2 hours or until the beans are tender. Cool. Remove 1 cup of beans and reserve. With a hand blender puree the beans in the cooking liquid. Remove to a large bowl and reserve.

3. In the same pot add 1/4 cup oil on medium heat. Add the onions and saute for about 12 minutes or until nicely softened and lightly browned. Add the carrots, celery, eggplant, potatoes, cabbage chard and kale. Toss all the vegetables to evenly coat them. Add the tomatoes, salt and pepper and cover, cooking about 20 more minutes or until the greens have wilted. (You can toss them a few times to encourage even cooking.)

4. Add the pureed beans and cook, covered, for another 40 minutes or until nicely thickened. Add the reserved beans and taste for seasoning. Add the bread slices and cook another 10 minutes or until the bread is soaked through. Cool and refrigerate.

5. When ready to serve the next day reheat on low heat for about 1/2 hour or until the soup is nicely thickened. Taste for seasoning. (Serve with or without a poached egg.)

6. For the poached eggs: Fill a large skillet 2/3 full of water and bring to a boil. Reduce the heat and add vinegar. Break each egg into a custard cup, and carefully drop the eggs in very gently; simmer for about 3 minutes or until desired degree of doneness. (I like my egg runny) Carefully remove eggs from pan using a slotted spoon.

7. To serve: Ladle the soup into soup bowls and place an optional egg in the center of each bowl. Drizzle on a few teaspoons of olive oil. Sprinkle with some Parmesan cheese and serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)