I saw this vegetable stew in the pages of a Bon Appetit and thought, “Well, that looks very healthy and appropriate for a January dinner.” And for exactly that reason, I was not going to make it. See, I know January is about resolutions and healthful eating, and reversing the damage of a sustained diet consisting only of holiday cookies, etc. But while I put great importance on exercise and eating in moderation, I’d never cook something just because it’s healthy. It has to look DELICIOUS, and if it happens to be healthy, well then that is an added bonus. There are too many dishes out there that I need to get to!
While I am divulging my bad habits, I have another confession. I don’t really like kale. This is like foodie blasphemy, as it seems as though 2013 was The Year of Kale. Kale, to me, tastes bitter and it’s tough and its curly edges are sharp. This stew has kale. It also has collard greens. I like collard greens…cooked in bacon for so long that they can no longer be scientifically considered vegetables. So you see, I wasn’t really expecting much when I set out to make this dish.
I was so, so wrong.
What came out of the pot after 50 minutes of simmering was the most flavorful, hearty, complex and downright delicious meal I have eaten in a long time. It’s sweet, a little bit spicy and each of the vegetables retain their flavor (turns out I like kale when it’s cooked for awhile!). Add to that the umami from the sourdough and Parmesan and you’ve got an explosion of flavor, not to mention texture, with the soggy bread and melted cheese…
With that, I urge you to run, not walk, to the store and get yourself the ingredients you need to make this. Not only is this stew going to make you feel like you are starting 2014 off on the right foot, it is going to keep you warm and cozy through the Arctic vortex that is descending upon North America as I write this.
If you, like me, are cooking just for one or two, don’t let the “serves 6-8” stop you (anyway, let’s face it, it’s more like 3-4 because you’re going to have seconds). I tore up my sourdough loaf and added a few cubes of bread to the bottom of my bowl and poured the soup on top. Then I froze half of the leftovers and the accompanying bread bits for future use, like a cute and very functional Italian vegetable stew kit.
Stay tuned later in the week for some desserts that are sure to derail whatever resolutions you may have made!
Ingredients
- 1/2 lb sourdough bread, torn into 2" pieces
- 1 bunch collard greens, center ribs and stems removed
- 1 bunch Tuscan or other kale, center ribs and stems removed
- Kosher salt
- 1/4 cup olive oil, plus more for serving
- 2 medium carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 1 leek, white and pale-green parts only, chopped
- 4 garlic cloves, chopped
- 1/2 tsp crushed red pepper flakes
- 1 28-oz. can whole peeled tomatoes, drained
- 8 cups low-sodium vegetable broth
- 3 15-oz. cans cannellini beans, rinsed
- 4 sprigs thyme
- 1 sprig marjoram or oregano
- 1 bay leaf
- Freshly ground black pepper
- Shaved Parmesan (for serving)
Instructions
- Scatter bread on a rimmed baking sheet in a single layer. Let stand at room temperature to slightly dry out, about 2 hours.
- Working in batches, cook collards and kale separately in a large pot of boiling salted water until slightly softened, about 3 minutes per batch. Rinse to cool. Squeeze out excess water; roughly chop. Set aside.
- Heat 1/4 cup oil in a large heavy pot over medium heat. Add carrots, celery, and leek; stir often until softened, 8–10 minutes.
- Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes, crushing with your hands as you add them. Cook, stirring frequently, until liquid is evaporated and tomatoes begin to stick to the bottom of the pot, 10–15 minutes.
- Add broth, beans, thyme, marjoram, bay leaf, and reserved greens; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld and soup thickens slightly, 40–50 minutes. Discard sprigs and bay leaf.
- Just before serving, gently stir bread into soup. Divide among bowls, top with Parmesan, and drizzle with oil.
Notes
Adapted from Bon Appetit March 2013
January 14, 2014 at 2:27 am
This soup was perfect for a weeknight meal. There was not too much to clean up, and it was delicious!