• 1 large leek, halved lengthwise, cut into 1/4-inch slices (1 leek yields ~2 cups or 180 g sliced // or sub 1 small onion, finely diced)
• 2 Tbsp olive or avocado oil (if oil-free, sub water and add more as needed)
• 3 small carrots, finely diced (3 small carrots yield ~3/4 cup or 96 g diced)
• 4 stalks celery, finely diced (4 stalks yield ~3/4 cup or 75 g diced)
• 3 large cloves garlic, minced or pressed
• 1/2 tsp each sea salt and black pepper (plus more to taste)
• 1 tsp dried Italian herbs (or sub dried basil, oregano, and/or rosemary)
• 2 medium potatoes, cut into 1/2-inch pieces (~2 cups or 300 g // we used Yukon gold // Russet, red, or purple would all work, as would rutabagas)
• 1 (14.5 oz.) can diced tomatoes (NOT fire roasted)
• 1 (15 oz.) can cannellini beans, drained and rinsed (any white bean works, as do pinto beans or chickpeas)
• 1 (15 oz.) can lentils, drained and rinsed (or sub more beans)
• 8 cups vegetable broth (or store-bought)
• 1 bunch kale, chopped into bite size pieces (optional // 1 bunch yields ~4-5 cups or ~170 g chopped // or sub chard, collard greens, or spinach)

FOR SERVING optional

• Parsley, finely chopped
• Vegan Parmesan Cheese
• Croutons