Italian Vegetable Stew

Ingredients for Italian Vegetable Stew

• 1/900g loaf sourdough bread, torn into 2" pieces (about 6 cups)

• 1 bunch collard greens, centre ribs and stems removed

• 1 bunch Tuscan or other kale, centre ribs and stems removed

• Kosher salt

• 120ml 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 800g can whole peeled tomatoes, drained

• 1925ml low-sodium vegetable broth

• 3 425g 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)

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 60ml 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 flavours 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 60ml oil into soup. Divide among bowls, top with Parmesan, and drizzle with oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.