9. Italian Vegetable Stew
Yield: 6-8 servings
Ingredients
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½ 1-lb. loaf sourdough bread, torn into 2” pieces (about 6 cups)
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1 bunch collard greens, center ribs and stems removed
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1 bunch Tuscan or other kale, center ribs and stems removed
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Kosher salt
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½ cup olive oil, divided, plus more for serving
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2 medium carrots, peeled, finely chopped
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2 celery stalks, finely chopped
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1 leek, white and pale-green parts only, chopped
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4 cloves garlic cloves, chopped
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½ teaspoon crushed red pepper flakes
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1 28-oz. can whole peeled tomatoes, drained
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8 cups low-sodium vegetable broth
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3 15-oz. cans cannellini (white kidney) beans, rinsed
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4 sprigs thyme
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1 sprig marjoram or oregano
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1 bay leaf
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Freshly ground black pepper
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Shaved Parmesan (for serving)
Instructions
- Scatter bread on a rimmed baking sheet in a single layer. Let stand at room temperature to slightly dry out, about 2 hours.
- Working in batches, cook collards and kale separately in a large pot of boiling salted water until slightly softened, about 3 minutes per batch. Rinse to cool. Squeeze out excess water; roughly chop. Set aside.
- Heat ¼ cup oil in a large heavy pot over medium heat. Add carrots, celery, and leek; stir often until softened, 8–10 minutes.
- Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes, crushing with your hands as you add them. Cook, stirring frequently, until liquid is evaporated and tomatoes begin to stick to the bottom of the pot, 10–15 minutes.
- Add broth, beans, thyme, marjoram, 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, 40–50 minutes. Discard sprigs and bay leaf.
- 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.
- Just before serving, gently stir bread and ¼ cup oil into soup. Divide among bowls, top with Parmesan, and drizzle with oil.
