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Italian Vegetable Stew

Brandon Jew of Bar Agricole in San Francisco
  • minutes
  • Serves 6 to 8

INGREDIENTS

1

Bay leaf

2

Carrots, medium

2

Celery stalks

1

bunch Collard greens

4 cloves

Garlic cloves

1

Leek

1

sprig Marjoram or oregano

4

sprigs Thyme

1 28 ounce can

Tomatoes, whole

8 cups

Vegetable broth, low-sodium

1

Black pepper, Freshly ground

1

Kosher salt

1/2 tsp

Red pepper flakes

1/2 cup

Olive oil

1/2

loaf Sourdough bread

1

Parmesan

3 15 ounce cans

Cannellini (white kidney) beans, rinsed

1

bunch Tuscan or other kale, center ribs and stems removed