Amys Rustic Italian Vegetable Soup Recipes
ITALIAN VEGETABLE STEW
This vegetable-packed zuppa is a perfect way to use day-old bread.
Provided by Brandon Jew
Categories Soup/Stew Bean Leafy Green Tomato Vegetable Dinner Kale Collard Greens Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- 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. 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.
- Just before serving, gently stir bread and 1/4 cup oil into soup. Divide among bowls, top with Parmesan, and drizzle with oil.
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