Ingredients

The following ingredients have 8 Servings
  • 1.5 lb leeks
  • 2 celery stalks (chopped)
  • 1 carrot peeled & chopped ((optional))
  • 1/2 red chili pepper (or red pepper flakes to taste)
  • 28 oz canned San Marzano tomatoes (whole)
  • 15 oz canned cannellini beans ((or home cooked leftover beans))
  • 1 bunch Tuscan Lacinato kale (stemmed & chopped)
  • 2 sprigs rosemary
  • 8 sprigs thyme
  • 2 bay leaves
  • 2 Tbsp nutritional yeast (optional but recommended)
  • 6-7 cups water
  • 1/2 cup Italian parsley (roughly chopped)
  • 6 slices crusty bread (1 inch thick)
  • 2-3 cloves garlic (whole)
  • 1/4 cup olive oil
  • sea salt to taste

Instruction

  • Chop the leeks and add them to a large bowl of cold water. Allow all the sand and grit to sink to the bottom of the bowl. Using your hands or a slotted spoon scoop out the leeks, transfer to a colander and allow them to drain well.
  • Preheat a heavy bottom soup put over medium heat. Add a light drizzle of olive oil and saute the leeks with a pinch of salt until wilted and all the moisture has evaporate. Add another light drizzle of olive oil and continue cooking until the leeks start to show a little caramelization around the edges. Stir in the chili pepper / chili flakes if using.
  • Add the celery (+ carrot if using) and saute a few minutes until it starts to soften.
  • Meanwhile open the San Marzano tomatoes, transfer to a bowl and using your hand crush them just until a rustic texture is achieved. Add to the pot with the leeks together with the rosemary, thyme and bay.
  • Open the can of beans, drain and rinse and lightly crush about half of them before adding to the soup pot together with the nutritional yeast and a good pinch of sea salt.
  • Pour in the water and bring to a gentle boil. Partially cover with a lid and cook for a good 35 to 45 minutes.
  • Stir in the chopped kale and cook a few more minutes just until wilted. Remove from heat and adjust seasonings to taste with more sea and chili flakes. Discard the sprigs from rosemary and thyme at this point.