Ribollita Soup recipes

Ingredients

• 1 14-ounce can whole peeled plum tomatoes
• 2 15-ounce cans cannellini beans, rinsed, divided
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
• ¼ cup thinly sliced garlic
• ½ teaspoon freshly ground pepper, divided
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced zucchini
• ¼ teaspoon salt, divided
• 1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
• ¼ head Savoy or green cabbage, cut into 1-inch cubes
• 2 cups diced russet potatoes
• 3 cups vegetable broth
• 2 cups water
• ½ teaspoon dried thyme
• 1 bay leaf
• ⅛ teaspoon celery seed
• crushed red pepper

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