1-First, start by heating 3 tablespoons of extra virgin olive oil in a large pot over medium heat. Add 1 cup each of finely diced yellow onion, celery, and carrot, along with the white parts of one leek thinly sliced and 4 minced garlic cloves. Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon crushed red pepper flakes, then cook until the vegetables are tender, about 10 minutes.

2-Next, pour in 1/2 cup of dry white wine and let it reduce by half, which takes around 2-3 minutes. This step adds a nice depth to the flavor. Then, stir in a 28-ounce can of crushed whole peeled tomatoes, 8 cups of low-sodium vegetable or chicken broth, 2 teaspoons fresh thyme leaves, 1 teaspoon dried oregano, 2 bay leaves, and optionally, a parmesan cheese rind.

3-Simmer and Add Potatoes: Bring the mixture to a rapid simmer, then reduce the heat and add 4 cups of medium-diced russet potatoes. Cover and cook for about 15 minutes until the potatoes are just tender. At this point, remove the bay leaves and cheese rind if used.

4-Now, blend 2 cups of the soup with 1 cup of drained and rinsed cannellini beans until smooth, then return it to the pot along with the remaining beans, 1 bunch of de-ribbed and chopped lacinato kale, and 1 bunch of de-ribbed and thinly sliced swiss chard. Simmer uncovered for 10 minutes until the kale wilts and the beans are tender. Adjust seasoning as needed before serving.

5-Final Touches: To serve, place bite-sized pieces of stale bread in bowls, ladle the soup over it, and finish with a drizzle of olive oil, optionally grated parmesan cheese, and freshly ground black pepper. This recipe yields about 8 servings and takes roughly 1 hour and 2 minutes total.