Italians use up all the leftovers in soups such as this, so feel free to substitute parsnips, carrots, and other greens.

• 3 tablespoons Badia a Coltibuono Extra Virgin Olive Oil
• 1 onion, chopped 
• 2 leeks, chopped, white portions only
• 1 large russet potato, peeled and diced
• 2 large garlic cloves, minced
• 5 cups vegetable stock or water
• 2 jars Cirio Cannellini Beans, drained, liquid reserved
• 1/2 small Savoy cabbage, shredded, or
• 1 bunch Tuscan black kale, shredded
• 1 tablespoon Mutti Tomato Paste
• 3 tablespoons Italian flat parsley, chopped
• 2 tablespoons fresh oregano, chopped, or 1 teaspoon dried oregano
• 1 cup Aged Parmigiano-Reggiano DOP, coarsely shredded
• Salt and pepper to taste

Heat the oil in a stockpot, add the onions, leeks, potato, and garlic. Saute for 4 to 5 minutes until onion is translucent. Pour in stock or water and liquid reserved from beans. Cover and simmer for 15 minutes. Stir in the beans, cabbage or kale, the tomato paste, and the herbs. Allow to cook 15 minutes more. Spoon about 1/3 of the soup into a food processor, or if you have an immersion blender, into a medium bowl. Process until almost smooth. Return mixture to the rest of the soup in the stockpot, add salt and pepper to taste, and reheat. Pass Parmigiano-Reggiano at table. Serve with toasted rustic bread drizzled with Badia a Coltibuono and rubbed with peeled garlic cloves.

Adapted from "The Italian Cooking Encyclopedia"