In a large saucepan sautee the garlic, diced onion, chopped carrot, celery and parsley in the oil until golden brown.
Wash and cut the remaining vegetables. Add them to the saucepan and stirr constantly for 15 mins over a medium heat.
Boil the beans in a separate saucepan. Once they are cooked, add them to the vegetables with enough broth to cover the vegetables. Cook the combined ingredients for 45 mins over a medium heat.
Cut the stale bread into slices and cover the bottom of a tureen. Alternate layers of bread and vegetables until the pot is full.
If you don't finish your "Minestra di Pane" in one sitting you can reheat it the following day adding some extra olive oil The result is the famous Ribollita.
Enjoy your meal and let us know how you enjoyed this traditional Tuscan cuisine!