Chunky Italian Vegetable Stew

Chunky Italian Vegetable Stew
Roland Bello
Winter vegetables, like leeks and kale, take creamy canned beans from humble to hearty. Torn toasted bread (like big, rustic croutons) makes this a true one-dish dinner.

Get the recipe.
Serves 6
preparation
30
minutes
cooking
50
minutes

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.