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In a large pot, heat 3 tablespoons extra virgin olive oil. Add 1 large onion, 3 stalks celery, 3 medium carrots (all chopped), 1 leek (thinly sliced), and 2 cloves garlic (pressed). Cook gently for 10 minutes. Stir often.
Add ⅓ cup tomato paste and 1 teaspoon thyme and cook for 2 more minutes.
Rinse and chop 8 ounces kale, 8 ounces chard, and 8 ounces savoy cabbage, then add them to the pot. Add 3 cups vegetable broth and season with 1½ teaspoons salt and ⅛ teaspoon black pepper. Stir, cover with a lid, and simmer on medium heat for 10 minutes.
Blend 1 cup of white beans (drained) with 1 cup of vegetable broth.
Pour blended beans and remaining whole beans into the pot with the veggies. Stir and keep simmering for another 10 to 15 minutes, uncovered. Taste and adjust for salt and let soup cool down 10 minutes.
Serve with a thick slice of toasted crusty bread, brushed with garlic, sprinkled with a pinch of salt, and drizzled with good quality extra virgin olive oil.