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Italian Vegetable Stew


Italian Vegetable Stew Recipe

Ingredients:
  • 1/2 1-pound loaf sourdough bread, torn into 2-inch 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 teaspoon 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:
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