Italian Vegetable Stew Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

514

Calories

Comments Print recipe

Ingredients:

Serving

1/2 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
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 tsp crushed red pepper flakes
1 28- oz can whole peeled tomatoes, drained
8 cups low-sodium vegetable broth
3 15- oz 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)

Directions:

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 1/4 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. 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 1/4 cup oil into soup. Divide among bowls, top with Parmesan, and drizzle with oil.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	514.15 Kcal (2153 kJ)
Calories from fat	227.1 Kcal
		% Daily Value*
Total Fat	25.23g	39%
Cholesterol	3.28mg	1%
Sodium	2110.83mg	88%
Potassium	984.44mg	21%
Total Carbs	61.7g	21%
Sugars	12.6g	50%
Dietary Fiber	10.24g	41%
Protein	15.1g	30%
Vitamin C	29.7mg	49%
Vitamin A	0.2mg	7%
Iron	5.8mg	32%
Calcium	121mg	12%

Amount Per 100 g
Calories	68.52 Kcal (287 kJ)
Calories from fat	30.26 Kcal
		% Daily Value*
Total Fat	3.36g	39%
Cholesterol	0.44mg	1%
Sodium	281.31mg	88%
Potassium	131.2mg	21%
Total Carbs	8.22g	21%
Sugars	1.68g	50%
Dietary Fiber	1.36g	41%
Protein	2.01g	30%
Vitamin C	4mg	49%
Iron	0.8mg	32%
Calcium	16.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Kale and White Bean Stew

Kale leaves , center ribs and stems removed, Olive oil and 11 more..
Kale & White Bean Stew

Kale leaves , center ribs and stems removed, Olive oil and 11 more..
A Nice Vegetable Soup

Olive oil, Diced (1/2 inch) carrots and 11 more..
Veggie Soup - My Rainy Day Saturday Soup

Olive oil, Chopped onion, Carrots , small pieces and 19 more..
Crock Pot Minestrone Soup

Vegetable broth, Tomato juice, Dried basil, Salt and 10 more..
My Good Bouillabaisse

Olive oil, Clam juice, Chopped onion, Leeks, thinly sliced and 13 more..