Soups

Italian Vegetable Stew

Gloria Kersh
February 26, 2016
8

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.

6
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...
See the full directions on my site
Nutritions

Calories
240

Sodium
1322mg
55% DV

Fat
27g
41% DV

Protein
5g
11% DV

Carbs
18g
6% DV

Fiber
5g
23% DV
Vegan