If you are using dried cannellini beans, let them rest in the water for 24 hours, then cook in water and 1 tablespoon of extra virgin olive oil for 1 hour.
Dice carrot, onion and celery. Coarsely chop all the other vegetables.
In a large pot, put some extra virgin olive oil follow by the onion, carrot, celery and cook until they brown a bit.
Add savoy cabbage and stir. Then add in sequence chard, black cabbage, half cannellini, tomatoes, 3-4 cans of water and let it cook 30 minutes.
Next, add the remaining cannellini beans and potatoes followed by salt and pepper to taste. Let cook for 30 minutes and add water if necessary, the soup has to be somewhat liquid because once you add the bread in it absorbs some of the liquid.
In a large bowl put some slices of bread, then a layer of soup, another layer of bread and another layer of soup, reserve for the next day when you will reheat the ribollita.

250 gram dried cannellini beans or 350 gram canned cannellini beans
250 gram savoy cabbage
300 gram black cabbage
300 gram chard
200 gram stale bread
200 gram canned diced tomatoes
1-2 potatoes
80 gram onion
80 gram carrot
100 gram celery
Extra virgin olive oil
Black pepper, to taste
Salt, to taste
Dried chili, to taste
Fresh thyme, to taste