La Ribolitta

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1 cup extra-virgin olive oil, plus extra for drizzling

1 large onion, chopped

1 clove garlic, chopped

1 large carrot, chopped

1 large celery, chopped

1 potato, peeled and chopped

1/2 head savoy cabbage, thinly sliced

1/2 head black cabbage, thinly sliced

2 cups pureed tomatoes

1 (14-ounce) can barlotti (or cranberry) beans

4 cups vegetable broth

6 slices country-style bread

Salt and freshly ground black pepper