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Place soaked and drained beans in a large pot; add cold water to cover beans by 2 inches. Bring to a boil; reduce heat and simmer 1-1½ hours or until tender. Drain, reserving bean cooking liquid.
Meanwhile, heat oil in a large pot over low heat. Add carrots, celery, onion and garlic; cook 15 minutes.
Add tomatoes; cook 15 minutes.
Add cooked beans and half the reserved bean cooking liquid. Season with salt and pepper to taste. Cook 30 minutes.
Add kale, chard and cabbage; cook 1 hour, adding remaining cooking liquid.
To serve, arrange bread to cover bottom of soup bowls and ladle soup on top over bread. Let stand a few minutes before serving. Serve extra bread on the side. Serve with a drizzle of olive oil.