Ribollita Soup

Ingredients

• 1 (14 ounce) can whole peeled plum tomatoes
• 2 (15 ounce) cans cannellini beans, rinsed, divided
• 3 tbsp extra-virgin olive oil, divided
• 1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
• 1/4 cup thinly sliced garlic
• 1/2 tsp freshly ground pepper, divided
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced zucchini
• 1/4 tsp salt, divided
• 1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
• 1/4 head Savoy or green cabbage, cut into 1-inch cubes
• 2 cup diced russet potatoes
• 3 cup vegetable broth
• 2 cup water
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/8 tsp celery seed
• Crushed red pepper, to taste

Instructions

1. Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside.
2. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.
3. When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.