Procedure:

Put the beans to soak in warm water for 12 hours, then cook them for 15 minutes in salted water in a crock pot with sage, onion and garlic.

Clean the pumpkin, remove the seeds and filaments and cut into cubes.

Wash the cabbage, cut into small pieces. Finely chop the bacon and the bacon and fry in a crock-pot with two tablespoons of olive oil, then add the cabbage and beans with their cooking water and the diced pumpkin and cook for about 30 minutes.

Toast the slices of bread in the oven, then place them in individual bowls, pour the soup and season with olive oil remained.

The Tuscan soup is ready.