Chunky Italian Vegetable Stew

Chunky Italian Vegetable Stew
Roland Bello
five_whole_stars
Click a Star to Rate This Recipe
preparation
30
minutes
cooking
50
minutes
Serves 6

Ingredients

6
tablespoons
olive oil
2
leeks (white and light green parts only), sliced
4
cloves garlic, chopped
2
bunches Tuscan or Lacinato kale or 1 medium bunch curly kale (about 20 ounces total), thick stems discarded and leaves sliced
4
cups
low-sodium vegetable broth
2
15-ounce cans butter, cannellini, or corona beans, rinsed
1
28-ounce can diced tomatoes
kosher salt and black pepper
1
ounce
Parmesan, grated (about 1/4 cup), plus more for serving
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.
Chris Morocco
March 2014

Nutritional Information

  • Per Serving
  • Calories 443
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments