Italian Vegetable Stew
by:
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.
ingredients
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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
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
preparation
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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