fbpx

Italian Vegetable Stew

Calling all veggie lovers -- this stew is for you!  Packed with a huge variety of veggies makes this a vegetarian dream.  The addition of sourdough bread adds some extra heft to take this from soup to stew.

Italian Vegetable Stew

Print Grocery List Print Recipe
Serves: 8 Total Time: 1 hour and 30 minutes

Ingredients

  • ½ 1-lb. loaf sourdough bread, torn into 2” 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
  • ½ 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 cloves garlic cloves, chopped
  • ½ teaspoon crushed red pepper flakes
  • 1 28-oz. can whole peeled tomatoes, drained
  • 8 cups low-sodium vegetable broth
  • 3 15-oz. cans cannellini beans, rinsed
  • 4 sprigs thyme
  • 1 sprig marjoram or oregano
  • 1 bay leaf
  • Freshly ground black pepper
  • Shaved Parmesan (for serving)

Instructions

Please login or register to view instructions.

Notes

For the bread: this is the perfect opportunity to use day old bread. Do Ahead: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. Store bread airtight at room temperature. Recipe by Brandon Jew, Bar Agricole, San Francisco

Related links

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

s2Member®