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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This vegetable-packed zuppa is a perfect way to use day-old bread. Ingredients:
1/2 1-pound 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 teaspoons 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) |
Directions:
1. Scatter bread on a rimmed baking sheet in a single layer. Let stand at room temperature to slightly dry out, about 2 hours.
2. 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.
3. 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.
4. 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.
5. 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.
6. Just before serving, gently stir bread and 1/4 cup oil into soup. Divide among bowls, top with Parmesan, and drizzle with oil.
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