Total Calories: 674
Place the beans, stock, garlic, bay leaves, sage, basil and salt in a large casserole and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Cool, remove 1 cup of beans and discard the bay leaves. Puree the remaining soup in a food processor until smooth and set aside.
Heat the rest of the olive oil in a large pot, add the onions and sauté until the onions are translucent. Stir in the onions, carrots, celery, potatoes, cabbage, kale and tomatoes, cover and cook over low heat for 15 minutes. Stir in the pureed beans, couscous and bread and cook for 30 more minutes. Garnish each serving with grated cheese.
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