Italian Vegetable Stew
www.bonappetit.com
www.bonappetit.com
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Ingredienser

  • 1- lb. loaf sourdough bread, torn into 2” pieces (about 6 cups)
  • bunch
  • collard greens, center ribs and stems removed
  • bunch
  • Tuscan or other kale, center ribs and stems removed
  • Kosher salt
  • cup
  • olive oil, divided, plus more for serving
  • medium carrots, peeled, finely chopped
  • celery stalks, finely chopped
  • leek, white and pale-green parts only, chopped
  • cloves
  • garlic cloves, chopped
  • teaspoon
  • crushed red pepper flakes
  • 28- oz. can whole peeled tomatoes, drained
  • cups
  • low-sodium vegetable broth
  • 15- oz. cans cannellini (white kidney) beans, rinsed
  • sprigs thyme
  • sprig marjoram or oregano
  • bay leaf
  • Freshly ground black pepper
  • Shaved Parmesan (for serving)

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