Ingredients: 1 Tablespoon olive oil 1 medium onion, diced 2 medium carrots, diced 2 celery ribs, diced 1 large leek, sliced into ½″ rings, washed well to remove any sand and drained in a colander 2 cloves garlic, chopped 3 Tablespoons tomato paste 1and a half -2 cans of Navy beans 1 (28 ounce) can diced tomatoes 6-8 cups vegetable or chicken broth, or water 2 sprigs fresh thyme 4-5 kale leaves, ribs removed, roughly chopped salt and freshly ground black pepper, to taste Directions: -Heat oil in a large soup pot. Add the onion and cook, stirring often, until the onions starts to soften. Add the carrots, celery, and leeks. Continue cooking, stirring often, for about 5 minutes. Add the garlic and cook for another 30 seconds, being careful not to let it burn. -Next add the tomato paste and stir well. Let cook for 30 seconds then add beans, diced tomatoes, broth, thyme, Add salt and fresh ground black pepper, to taste. (It might not need much sa...