Topping it with fresh mozzarella and sautéed kale was a good start but adding a pot of creamy white bean soup turned it from tasty to super satisfying. Use as much crushed red pepper as you like or omit it altogether depending on how spicy you like your food. Cook, relax and enjoy!

What you'll need: 12 oz leeks 3 cloves garlic 2 stalks celery 1 small bunch Tuscan kale ¾ tsp crushed red pepper 1 can cannellini beans 2 slices Tom Cat Bakery Miche 4 oz fresh mozzarella 1 lemon olive oil coarse salt freshly ground black pepper

Equipment: large pot strainer large skillet blender, food processor or immersion blender rimmed baking sheet zester

Recipe steps: 1. Prep vegetables Halve leeks lengthwise and thinly slice. Rinse in a bowl of cold water to remove any grit; drain. Peel and finely chop 2 cloves garlic. Thinly slice celery. Remove stems from kale and roughly chop leaves.

  1. Sauté vegetables Heat 2 tablespoons oil in a large pot over medium-high. Add leeks, celery, and chopped garlic. Sauté until softened, 5 minutes. Add a pinch crushed red pepper (optional) and stir to combine. Rinse and drain beans; add to pot with 3 cups water, 1 teaspoon salt and several grinds pepper. Simmer, partially covered, 10 minutes.

  2. Sauté kale While soup simmers, peel and thinly slice 1 garlic clove. Heat 2 tablespoons oil in a large skillet over medium high. Add garlic and cook, stirring, until fragrant, 30 seconds. Add kale and ¼ cup water. Cook, tossing, until kale is wilted and tender, about 3 minutes; season with salt.

  3. Purée soup Working in batches, transfer soup to a blender and purée until smooth (or use an immersion blender). Halve lemon and squeeze half into soup. Season to taste with salt and pepper.

  4. Make toasts Peel remaining garlic clove and thinly slice mozzarella. Preheat broiler to high with rack 6-inches from heat source. Place bread on a rimmed baking sheet and toast on both sides. Rub garlic all over one side of toasted bread.

  5. Finish toasts and serve Drizzle toasts with oil and top with mozzarella. Broil until cheese is melted and bubbly, 1–2 minutes. Top toasts with sautéed kale. Serve soup topped with finely grated lemon zest, a drizzle of oil and a pinch of crushed red pepper if desired. Halve toasts and serve with soup. Enjoy!