1/2 Cup(s) oil, olive
2 large, peeled, rounds carrot
1 large diced onion, red
1 large lemon
1 large sliced (white, bit green) leek
2 stalks cut crosswise celery
2 Clove(s) (smashed) garlic
2 Pinch(s) coarse salt
2 Pinch(s) pepper, black
2 medium Yukon gold cubed potato
4 plum (or 4 canned) peeled tomato
1/2 savoy cabbage
1 bunch (stems, centers gone) kale
1 Can(s) 15 oz. cannelloni rinsed beans
2 Quart(s) chicken bouillon
8 Slice(s) inch-thick peasant bread, italian
1 Cup(s) freshly grated cheese, parmesan
1 Cup(s) loosely packed chopped basil leaves
1. Heat 2 TB of the olive oil in a large, heavy-bottomed pot over med-high heat until hot but not smoking. Add carrots, onion, leek, celery and garlic, and season with salt and pepper. Cook, stirring, until vegetables are softened but not brown (5 mins).
2. Add potatoes, stirring so they soak up the vegetable flavors, and cook for 2-3 mins. Add tomatoes, cabbage, kale, and beans. Season with salt and pepper, and cook, stirring, for 2-3 mins. Pour broth into pot, stir gently, and bring to boil over high heat. Lower the heat, cover and simmer 2 hours.
3. Remove pot from heat and let soup cool. Cover and refrigerate overnight (at least, or for up to a few days, or freeze for up to 1 month).
4. Next day, preheat the oven to 400 F. Return soup to pot and gently reheat.
5. While soup is warming, lay slices of bread on baking sheet and brush both sides with remaining olive oil. Toast in the oven until brown (about 5 mins), then turn and brown on other side. Remove the baking sheet from oven and preheat broiler. Top each bread slice with grated Parmesan. Place under broiler until cheese melts and bubbles (about 2 mins).
6. To serve, place a cheese crouton in the center of 8 bowls. Stir the basil or parsley, if using, into soup. Ladle some soup over crouton in each bowl. Serve at once, passing remaing grated cheese on the side.