Italian Vegetable Stew #RecipeForDisaster

This recipe comes from Epicurious.com

In honor of #RecipeForDisaster & Earth Day 2018 here’s a classic dish and a great use for your wilted veggies and your day old bread!


This vegetable-packed zuppa is a perfect way to use day-old bread.

Yield: Makes 6 to 8 servings


    • 1/2 1-pound loaf sourdough bread, torn into 2″ pieces (about 6 cups)
    • 1 bunch collard greens, center ribs and stems removed
    • 1 bunch Tuscan or other kale, center ribs and stems removed
    • Kosher salt
    • 1/2 cup olive oil, divided, plus more for serving
    • 2 medium carrots, peeled, finely chopped
    • 2 celery stalks, finely chopped
    • leek, white and pale-green parts only, chopped
    • garlic cloves, chopped
    • 1/2 teaspoons  crushed red pepper flakes
    • 1 28-ounce can whole peeled tomatoes, drained
    • 8 cups low-sodium vegetable broth
    • 3 15-ounce cans cannellini (white kidney) beans, rinsed*
    • sprigs thyme
    • sprig marjoram or oregano
    • bay leaf
    • Freshly ground black pepper
    • Shaved Parmesan (for serving)
*No disrespect to Brandon, but I prefer buying dried beans. Dried beans are  less expensive and higher in nutritional value. Typically costing one third the price of canned beans and containing a bit more vitamins, dried beans contain MUCH less sodium and none of the preservatives necessary for processing and extending shelf life.

Cooking Directions

  1. Scatter bread on a rimmed baking sheet in a single layer. Let stand at room temperature to slightly dry out, about 2 hours.
  2. 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.
  3. 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.
  4. 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.
  5. 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. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. Store bread airtight at room temperature.
  6. Just before serving, gently stir bread and 1/4 cup oil into soup. Divide among bowls, top with Parmesan, and drizzle with oil.