Chunky Italian Vegetable Stew

italian-vegetable-stew
Photo by Roland Bello
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 443 calories
    • Fat 17 g
    • Sat Fat 3 g
    • Cholesterol 3 mg
    • Sodium 1,290 mg
    • Protein 18 g
    • Carbohydrate 61 g
    • Sugar 9 g
    • Fiber 12 g
    • Iron 8 mg
    • Calcium 384 mg
  • March 2014

Ingredients

  1. Check 6tablespoons olive oil
  2. Check 2 leeks (white and light green parts only), sliced
  3. Check 4 cloves garlic, chopped
  4. Check 2 bunches Tuscan or Lacinato kale or 1 medium bunch curly kale (about 20 ounces total), thick stems discarded and leaves sliced
  5. Check 4cups low-sodium vegetable broth
  6. Check 2 15-ounce cans butter, cannellini, or corona beans, rinsed
  7. Check 1 28-ounce can diced tomatoes
  8. Check kosher salt and black pepper
  9. Check 1ounce Parmesan, grated (about 1/4 cup), plus more for serving
  10. Check 6 thick slices country bread, toasted

Directions

  1. Heat 2 tablespoons of the oil in a large pot or Dutch oven over medium heat. Add the leeks and garlic. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the kale and cook, stirring occasionally, until wilted, 2 to 3 minutes.
  2. Add the broth, beans, tomatoes (and their juices), 1 teaspoon salt, and ½ teaspoon pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until thickened, 20 to 30 minutes. Stir in the Parmesan.
  3. Tear the toasted bread into large pieces and drizzle with 2 tablespoons of the oil.
  4. Serve warm topped with the bread. Drizzle with the remaining 2 tablespoons of oil and sprinkle with additional Parmesan.