Italian Vegetable Stew


by: Glo

We are growing collard greens and turnip greens this year. It's been a warmer than usual winter but they are doing well. I found this recipe over at Bon Appetit and wanted to veganize it to use some of those collards. This was a hearty Stew that can be frozen. Just don't add the bread until you are ready to make your bowl.


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serves: 6-8

pieces Sourdough bread, torn into 2" (I had 1/2 a loaf leftover in the frig that I used)

1 bunch collard greens, center ribs and stems removed

1 bunch kale, center ribs and stems removed

1/2 cup olive oil, divided

2 medium carrots, peeled and finely chopped

1 sweet onion, diced

4 cloves garlic, chopped

1/2 teaspoon crushed red pepper flakes

1 can 28-ounce whole, peeled tomatoes, drained

8 cups vegetable broth

3 cans 15-ounce cannellini beans, rinsed and drained

1 teaspoon dried oregano

1 leaf bay

Taste and add salt and pepper as needed

Nutrition Facts
Italian Vegetable Stew

Servings Per Recipe: 6

Amount per Serving

Calories: 399

  • Total Fat: 19.7 g
  •     Saturated Fat: 2.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1594.5 mg
  • Total Carbs: 47.2 g
  •     Dietary Fiber: 9 g
  •     Sugars: 10.6 g
  • Protein: 11.5 g

how is this calculated?

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1.  Scatter bread on a cookie sheet in a single layer. Let stand at room temperature to dry, about 2 hours. Cook collards and kale in boiling water about 3 minutes to soften. Drain greens, squeeze out all extra water and roughly chop. Set aside. Heat 1/4 cup oil in large soup pot over medium heat. Add carrots, celery and onion. Stir often and cook until soft, 8-10 minutes. Add garlic and red pepper flakes. Cook about 1 minute. Add tomatoes, crushing in your hands to break up. Cook, stirring frequently, until liquid is evaporated and pan begins to get a little dry. About 10 minutes. Add broth, beans, spices and greens. Season with salt and pepper if needed. Bring to a oil, reduce heat and simmer until soup slightly thickens. About 45 minutes. To serve: add a few bread cubes to your bowl, top with soup.

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