Harvest Ribollita

• 2 cups Dry White Beans, or fresh shell beans in season
• 2 Bay Leaves
• 4 cloves Garlic, divided
• 2 stalks Celery
• 2 Carrots, peeled
• 1 Leek, white part only
• 1/4 cup Extra Virgin Olive Oil
• 1/2 1/2 Savoy Cabbage, cut into chiffonade
• 1 bunch Kale, stemmed and cut into chiffonade
• 1 pound Kielbasa, cut into 1/2" dice
• 6 cups Water
• 1/2 1/2 loaf day-old rustic bread, crust removed

1. Cover dry beans, if using, with water and soak overnight. Drain then refill the water, and cook with the bay leaves and 2 garlic cloves until soft, about 1 hour. Strain the beans, reserving 1 cup of liquid to add to the soup.
2. In a food processor, mince the remaining garlic, celery, carrot, onion and leek until very fine, but not to a puree. Saute the vegetables with a big pinch of salt and pepper in 1/4 cup of olive oil over medium heat until fragrant and slightly browned, about 10 minutes. Add the beans, their cooking liquid, cabbage, kale, kielbasa and the 6 cups of water. Simmer for about 1 hour. Taste and adjust the seasoning with salt and pepper.
3. Tear the bread into chunks and place several pieces into each bowl. Finish each bowl with more black pepper and a drizzle of olive oil.

white beans, bay leaves, garlic, stalks celery, carrots, only, olive oil, savoy cabbage, kielbasa, water, bread

Taken from food52.com/recipes/24021-harvest-ribollita (may not work)