In your biggest dutch oven or a heavy-bottomed pot heat the olive oil. Add celery, green beans, red peppers garlic, carrot, and onion. Salt them a bit and cook for about 15 minutes sweating the vegetables, but try not to brown them. Add the tomato paste and cook for about four more minutes. Stir in the crushed and diced tomatoes and red pepper flakes, and simmer for another 10 minutes or so, long enough for the tomatoes to thicken up a bit. Stir in the kale and the chard (or whatever greens you use), the beans, the six cups of stock and two cups of water. Add additional salt to taste. Bring to a boil, reduce the heat, and simmer until the greens are wilted and softened, about 25 minutes.

Stir both the cannellini beans and the toasted bread into the soup. Simmer, stirring occasionally, until the bread breaks down and the soup thickens, about a half hour. Stir in the salt, taste and add more if it needs it - a little at a time. Takes time and tasting but def worth it, once you overdo it, you just have soup everyone will describe as salty. Stir in the lemon zest.

Serve this warm, drizzled with olive oil.