Roasted Tomato-Bread Soup

Drain canned tomatoes, reserving the liquid. Cube the tomatoes. The usage of a potato masher, mash half the beans into a paste (add a diminutive bit broth, if desired, to manufacture mashing the beans more uncomplicated). Situation the tomatoes and beans apart.

Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook dinner, stirring, till translucent and tender, 2 to just a few minutes. Attain no longer brown. Season with 1/8 teaspoon pepper. Budge in carrots, celery and zucchini and the closing 1 tablespoon oil; cook dinner, stirring, till almost tender, 3 to 5 minutes. Season with 1/8 teaspoon every salt and pepper.

When the carrots and celery are almost tender, hump in kale (or chard) and cabbage. Disguise and cook dinner, stirring steadily, till wilted, 4 to 6 minutes. Add potatoes, broth, water, the diced tomatoes and juice, the bean puree and complete beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed pink pepper and the closing 1/4 teaspoon pepper and 1/8 teaspoon salt. Disguise and cook dinner, stirring steadily and decreasing the warmth as important to retain a gentle simmer, till your complete greens are tender, 15 to 20 minutes.