Italian Vegetable Stew might be just the main course you are searching for. This recipe makes 8 servings with 519 calories, 26g of protein, and 22g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up bay leaf, carrots, olive oil, and
Instructions
1
Scatter bread on a rimmed baking sheet in asingle layer.
Ingredients you will need
Bread
Equipment you will use
Baking Sheet
2
Let stand at room temperatureto slightly dry out, about 2 hours.
3
Working in batches, cook collards andkale separately in a large pot of boilingsalted water until slightly softened, about3 minutes per batch. Rinse to cool. Squeezeout excess water; roughly chop. Set aside.
Ingredients you will need
Collard Greens
Water
Equipment you will use
Pot
4
Heat 1/4 cup oil in a large heavy pot overmedium heat.
Ingredients you will need
Cooking Oil
Equipment you will use
Pot
5
Add carrots, celery, and leek;stir often until softened, 8-10 minutes.
Ingredients you will need
Carrot
Celery
Leek
6
Add garlic and red pepper flakes. Cook,stirring until fragrant, about 1 minute.
Ingredients you will need
Red Pepper Flakes
Garlic
7
Addtomatoes, crushing with your hands as youadd them. Cook, stirring frequently, untilliquid is evaporated and tomatoes begin tostick to the bottom of the pot, 10-15 minutes.
Ingredients you will need
Tomato
Equipment you will use
Pot
8
Add broth, beans, thyme, marjoram, bayleaf, and reserved greens; season with saltand pepper. Bring to a boil, reduce heat, andsimmer until flavors meld and soup thickensslightly, 40-50 minutes. DO AHEAD: Soupcan be made 2 days ahead.
Ingredients you will need
Marjoram
Greens
Pepper
Beans
Broth
Thyme
Soup
9
Let cool slightly;chill until cold. Cover and keep chilled.Reheat before continuing. Store breadairtight at room temperature.
10
Just before serving, gently stir bread and1/4 cup oil into soup. Divide among bowls, topwith Parmesan, and drizzle with oil.