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Italian Vegetable Stew

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Total Time: 1 hour 30 minutes
Servings: 8

Ingredients

  • ½ 1 lb. loaf sourdough bread, torn into 2” pieces  (about 6 cups)
  • 1  bunch  Swiss chard, leaves AND stems
  • 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
  • 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  chicken stock (if you want to keep this vegetarian, use vegetable stock)
  • 1 rind of Parmesan  (if you don't have this, no worries -- but if you've been saving your rinds, now is the time to use one!)
  • 3 15 oz. cans cannellini beans or kidney beans, rinsed
  • 4 sprigs thyme
  • 1 sprig oregano
  • 1 bay leaf
  • Freshly ground black pepper
  • Shaved Parmesan  (for serving)

Instructions

  • Scatter bread on a rimmed baking sheet in a single layer.
  • Bring a large pot of water to a boil, generously salt and add the Swiss chard and kale. Blanch them for about 3 minutes, and then remove with a spider or slotted spoon, and set them on a plate lined with paper towels. The goal is to drain as much water from the greens as possible. You can also place them in a clean dish towel and, over your sink, squeeze the towel to get the greens dry.
  • Heat ¼ cup oil in a large heavy pot or Dutch oven over medium heat.
  • Add carrots and leek; stir often until they soften, about 8–10 minutes.
  • Add garlic and red pepper flakes.
  • Cook, stirring until fragrant, about 1 minute.
  • Add tomatoes, gently, and carefully, crushing with your hands as you add them. Be sure to crush them directly over the pot.
  • Cook, stirring frequently, until liquid is evaporated about 10–15 minutes. Don't walk away and keep an eye, so the tomatoes don't start to burn. They should start to stick a bit on the bottom of the pan which will just add even more flavor to the soup.
  • Add broth, Parmesan rind, beans, thyme, oregano, bay leaf, and reserved greens; season with salt and pepper.
  • Bring to a boil, reduce heat, and simmer until flavors meld and soup thickens slightly. This should take about 40-50 minutes.
  • Discard herb sprigs and bay leaf.
  • When you're ready to serve, gently stir bread and ¼ cup oil into soup.
  • Divide among bowls, top with Parmesan, and drizzle with some additional olive oil.

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.