Italian Vegetable Stew

epicurious.com

Paul

I'm a home cook who loves to make delicious meals for his wife and daughter.

½ 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

½ 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

½ 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)

Directions at epicurious.com

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