Heat the oven to 400°F. While the oven is heating, heat the oil in a 12-inch cast iron skillet over medium-high heat. Add the leeks and red pepper and cook for 3 minutes or until lightly browned. Add the kale and tomatoes and cook until the tomatoes begin to burst. Season with salt and pepper.
Add the beans and soup and heat to a boil. Remove from the heat. Stir in the Parmesan cheese. Sprinkle with the mozzarella cheese.
Place the skillet in the oven and bake for 15 minutes or until the mozzarella cheese is melted. Serve with rustic bread for dipping.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.