Italian Vegetable Stew
- 1/2 1-pound loaf sourdough bread, torn into 2-inch pieces (about 6 cups)
- 1 bunch collard greens, center ribs and stems removed
- 1 bunch Tuscan or other kale, center ribs and stems removed
- Kosher salt
- 1/2 cup olive oil, divided, plus more for serving
- 2 medium carrots, peeled, finely chopped
- 2 celery stalks, finely chopped
- 1 leek, white and pale-green parts only, chopped
- 4 garlic cloves, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 28-ounce can whole peeled tomatoes, drained
- 8 cups low-sodium vegetable broth
- 3 15-ounce cans cannellini (white kidney) beans, rinsed
- 4 sprigs thyme
- 1 sprig marjoram or oregano
- 1 bay leaf
- Freshly ground black pepper
- Shaved Parmesan (for serving)
- Produce
- Bay leaf (1)
- Carrots, medium (2)
- Celery stalks (2)
- Collard greens (1 bunch)
- Leek (1)
- Marjoram or oregano (1 sprig)
- Thyme (4 sprigs)
- Tomatoes, whole (1 28-ounce can)
- Canned Goods
- Vegetable broth, low-sodium (8 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic cloves (4)
- Kosher salt (1)
- Olive oil (1/2 cup)
- Red pepper flakes (1/2 teaspoon)
- Bread & Baked Goods
- Sourdough bread (1/2 1-pound loaf)
- Dairy
- Parmesan (1)
- Other
- 3 15-ounce cans cannellini (white kidney) beans, rinsed
- 1 bunch Tuscan or other kale, center ribs and stems removed
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published February 19, 2013 (2 days ago).
8 people saved this recipe.
