Thursday, February 25, 2016

Italian Vegetable Stew

We are growing collard greens and turnip greens this year. It's been a warmer than usual winter but they are doing well. I found this recipe over at Bon Appetit and wanted to veganize it to use some of those collards. This was a hearty Stew that can be frozen. Just don't add the bread until you are ready to make your bowl.
  • Sourdough bread, torn into 2" pieces (I had 1/2 a loaf leftover in the frig that I used)
  • 1 bunch collard greens, center ribs and stems removed
  • 1 bunch kale, center ribs and stems removed
  • 1/2 cup olive oil, divided 
  • 2 medium carrots, peeled and finely chopped
  • 1 sweet onion, diced
  • 4 cloves garlic, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 28-ounce can whole, peeled tomatoes, drained
  • 8 cups vegetable broth
  • 3 15-ounce cans cannellini beans, rinsed and drained
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Taste and add salt and pepper as needed

Scatter bread on a cookie sheet in a single layer. Let stand at room temperature to dry, about 2 hours.

Cook collards and kale in boiling water about 3 minutes to soften.

Drain greens, squeeze out all extra water and roughly chop. Set aside.

Heat 1/4 cup oil in large soup pot over medium heat. Add carrots, celery and onion. Stir often and cook until soft, 8-10 minutes.

Add garlic and red pepper flakes. Cook about 1 minute.

Add tomatoes, crushing in your hands to break up. Cook, stirring frequently, until liquid is evaporated and pan begins to get a little dry. About 10 minutes.

Add broth, beans, spices and greens. Season with salt and pepper if needed. Bring to a oil, reduce heat and simmer until soup slightly thickens. About 45 minutes.

To serve: add a few bread cubes to your bowl, top with soup.


Post a Comment