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Chunky Italian Vegetable Stew

Chunky Italian Vegetable Stew
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Serves 6| Hands-On Time: | Total Time:



  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.
By March, 2014

Nutritional Information

  • Per Serving
  • Calories 443
  • Fat 17g
  • Sat Fat 3g
  • Cholesterol 3mg
  • Sodium 1,290mg
  • Protein 18g
  • Carbohydrate 61g
  • Sugar 9g
  • Fiber 12g
  • Iron 8mg
  • Calcium 384mg
What does this mean? See Nutrition 101 .

Quick Tip

Butter Beans
Corona beans are large white beans with a deliciously creamy texture. Butter beans are slightly smaller but equally good.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.