Italian Vegetable Stew
A hearty Italian vegetable stew featuring cannellini beans, collard greens, kale, and crusty sourdough bread in a flavorful tomato-based broth. This rustic ribollita-style soup is finished with Parmesan and a drizzle of olive oil.
Ingredients
- •½ loaf sourdough bread
- •1 bunch collard greens
- •1 bunch Tuscan kale
- •to taste Kosher salt
- •½ cup olive oil
- •2 medium carrots
- •2 stalks celery
- •1 whole leek
- •4 cloves garlic
- •½ teaspoons crushed red pepper flakes
- •1 can whole peeled tomatoes
- •8 cups low-sodium vegetable broth
- •3 cans cannellini beans
- •4 sprigs thyme
- •1 sprig marjoram
- •1 leaf bay leaf
- •to taste black pepper
- •to taste Parmesan cheese
Cooking Instructions
- 1.
Scatter bread on a rimmed baking sheet in a single layer. Let stand at room temperature to slightly dry out, about 2 hours.
120 min
- 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.
15 min
- 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.
10 min
- 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.
15 min
- 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.
50 min
- 6.
Just before serving, gently stir bread and 1/4 cup oil into soup. Divide among bowls, top with Parmesan, and drizzle with oil.
5 min
