Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Utilizing a potato masher, mash half of the beans into a paste (add a piece broth, if desired, to waste mashing the beans more straightforward). Region the tomatoes and beans apart.
Warmth 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and gentle, 2 to three minutes. Give up no longer brown. Season with 1/8 teaspoon pepper. Dawdle in carrots, celery and zucchini and the final 1 tablespoon oil; cook, stirring, until nearly about gentle, 3 to 5 minutes. Season with 1/8 teaspoon every salt and pepper.
When the carrots and celery are only about gentle, stride in kale (or chard) and cabbage. Conceal and cook, stirring most ceaselessly, until wilted, 4 to 6 minutes. Add potatoes, broth, water, the diced tomatoes and juice, the bean puree and total beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed crimson pepper and the final 1/4 teaspoon pepper and 1/8 teaspoon salt. Conceal and cook, stirring most ceaselessly and reducing the warmth as critical to elevate up a light simmer, until your total greens are gentle, 15 to twenty minutes.
Tip: To provocative leeks, provocative and discard green tops and white roots. Nick up leeks lengthwise and situation in heaps of water. Swish the leeks within the water to begin any sand or soil. Drain. Repeat until no grit remains.