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