Step1:

• Strain the canned tomatoes, reserving the juice.
• Chop the tomatoes into small pieces.
• Use a potato masher to crush half of the cannellini beans into a smooth paste.
• Keep the tomatoes and mashed beans aside.

Step2:

• Warm 2 tablespoons of olive oil in a Dutch oven on medium heat.
• Add leek and garlic, cooking until they become tender, approximately 2 to 3 minutes. Make sure not to let them brown.
• Sprinkle with 1/8 teaspoon of pepper. Add carrots, celery, and zucchini, along with the remaining 1 tablespoon of oil. Cook until they are nearly soft, around 3 to 5 minutes.
• Season with 1/8 teaspoon of salt and pepper each.

Step3:

• After the carrots and celery are almost soft, introduce kale (or chard) and cabbage. Cover and let them cook until they wilt, approximately 4 to 6 minutes.
• Then, add potatoes, broth, water, diced tomatoes and their juice, bean puree, whole beans, thyme, and bay leaf.

Step4:

• Bring the mixture to a gentle simmer over medium heat. Season with celery seed, crushed red pepper, and the remaining salt and pepper.
• Cover and cook, stirring occasionally, until all the vegetables are tender, about 15 to 20 minutes.