Italian Vegetable Stew 6 Servings

Name: Italian Vegetable Stew 6 Servings
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)

Italian Vegetable Stew 6 Servings was pinched from <a href="http://www.epicurious.com/recipes/food/views/Italian-Vegetable-Stew-51149120" target="_blank">www.epicurious.com.</a>

"This vegetable-packed zuppa is a perfect way to use day-old bread...."

INGREDIENTS

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1/2 1-pound loaf sourdough bread, torn into 2" pieces (about 6 cups)

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1 bunch collard greens, center ribs and stems removed

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1 bunch Tuscan or other kale, center ribs and stems removed

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Kosher salt

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1/2 cup olive oil, divided, plus more for serving

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2 medium carrots, peeled, finely chopped

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2 celery stalks, finely chopped

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1 leek, white and pale-green parts only, chopped

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4 garlic cloves, chopped

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1/2 teaspoons crushed red pepper flakes

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1 28-ounce can whole peeled tomatoes, drained

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8 cups low-sodium vegetable broth

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3 15-ounce cans cannellini (white kidney) beans, rinsed

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4 sprigs thyme

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1 sprig marjoram or oregano

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1 bay leaf

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Freshly ground black pepper

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Shaved Parmesan (for serving)

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