MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Italian Vegetable Stew
 Categories: Breads, Greens, Vegetables, Herbs, Chiles
      Yield: 8 Servings
 
    1/2 lb Sourdough bread
           - (half of 1 lb loaf);
           - in 2" pieces
      1 bn Collard greens;
           - center ribs, stems removed
      1 bn Tuscan or other kale;
           - center ribs, stems removed
           Salt
    1/2 c  Olive oil;
           - divided, more for serving
      2 md Carrots;
           - peeled, fine chopped
      2    Celery ribs; fine chopped
      1    Leek;
           - white, pale-green only,
           - chopped
      4 cl Garlic; chopped
  1 1/2 ts Red pepper flakes
     28 oz Can whole peeled tomatoes;
           - drained
      8 c  Vegetable broth
     45 oz Cannellini beans (3 cans);
           - rinsed
      4    Thyme sprigs
      1    Marjoram or oregano sprig
      1    Bay leaf
           Black pepper; fresh ground
           Shaved Parmesan;
           - for serving
 
  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 to
  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 to 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 to
  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.
  
  Recipe by Brandon Jew; Bar Agricole, San Francisco, CA
  
  Recipe FROM: Bon Appétit, Mar 2013
  
  Formatted by: Dave Drum, Jun 12, 2014
  
  Uncle Dirty Dave's Archives
 
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