1bunch Lacinato kale, thick stems discarded and leaves sliced
1bunch curly kale, thick stems discarded and leaves sliced
(1) 32 oz container vegetable broth
(2) 15-ounce cans cannellini beans, drained and rinsed
1 28-ouncecan diced tomatoes
1/2teaspooncrushed red pepper flakes
kosher salt and black pepper
Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the leeks and onion, and cook - stirring occasionally - until soft, about 8. Add the carrots and celery and cook for another 5 minutes before adding the kale and cooking, stirring occasionally, for another 2 to 3 minutes.Stir in garlic and cook until fragrant, about 1 minute.
Add the broth, beans, tomatoes (and their juices), crushed red pepper, bay leaf, salt, and pepper and bring to a boil. Reduce heat and simmer, 3/4 of the way covered, until thickened, about 30 minutes.
Season to taste.
When ready to serve, ladle soup into bowls and top each bowl of soup with a drizzle of the remaining olive oil. Serve with bread and cheese if desired. Adding cheese of course will make this non-vegan, but very delicious.