6 Tbsp Racconto Extra Virgin Olive Oil
2 leeks (white and light green parts only), sliced
1 Tbsp Racconto Chopped Garlic
1 medium bunch curly kale (about 20 ounces total), thick
stems discarded and leaves sliced
4 cups low-sodium vegetable broth
2 15-oz cans Racconto Cannellini, rinsed
1 24 oz jar Bella Terra Diced Tomatoes
Racconto Sea Salt and black pepper
1oz Racconto Grated Parmesan (about 1/4 cup), plus more for serving 6 thick slices country bread, toasted

Heat 2 Tbsp of the oil in a large pot or Dutch oven over medium heat. Add the leeks and garlic. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the kale and cook, stirring occasionally, until wilted, 2 to 3 minutes.

Add the broth, beans, tomatoes (and their juices), 1 tsp salt, and 1⁄2 tsp pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until thickened, 20 to 30 minutes. Stir in the Parmesan.

Tear the toasted bread into large pieces and drizzle with 2 Tbsp of the oil.

Serve warm topped with the bread. Drizzle with the remaining 2 Tbsp of oil and sprinkle with additional Parmesan.