1. In Dutch oven cook leeks and garlic in hot oil about 5 minutes or until leeks are transparent. Stir in beans, curry powder, coriander and bay leaf. Add enough water to cover mixture. Bring to boiling. Reduce heat. Simmer, covered, for 1 hour.
2. Add cabbage, kale, carrot, sweet potato and thyme to bean mixture. Simmer about 10 minutes more or until potato is tender. Remove from heat. Let stand for 10 minutes. Stir in vinegar. Season with salt and pepper (if desired). Serve drizzled with additional olive oil (if desired).