Sausage Ribollita Soup

• 1 lb hot Italian sausage, crumbed and cooked until done
• 1 (14 ounce) can whole peeled Italian plum tomatoes
• 2 (15 ounce) cans cannellini beans, rinsed, divided
• 3 tablespoons extra virgin olive oil, divided
• 1 medium leek, halved lengthwise, sliced and cleaned well
• 1/4 cup garlic, sliced thin
• 1/2 teaspoon fresh ground pepper, divided
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 cup zucchini, diced
• 1/4 teaspoon salt, divided
• 1 bunch kale or 1 bunch swiss chard, trimmed and cut into 2-inch-wide slices
• 1/4 head savoy cabbage or 1/4 head green cabbage, cut into 1-inch cubes
• 2 cups russet potatoes, diced
• 3 cups vegetable broth
• 2 cups water
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/8 teaspoon celery seed
• crushed red pepper flakes

1. Crumble sausage and fry in a pan until no longer pink. Drain on paper towels.
2. Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside.
3. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.
4. When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add cooked sausage, potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.

hot italian sausage, tomatoes, cannellini beans, extra virgin olive oil, well, garlic, fresh ground pepper, carrot, celery, zucchini, salt, kale, head savoy cabbage, russet potatoes, vegetable broth, water, thyme, bay leaf, celery, red pepper

Taken from www.food.com/recipe/sausage-ribollita-soup-493366 (may not work)