(Vegan) Chunky Italian Vegetable Stew

Name: (Vegan) Chunky Italian Vegetable Stew
Yield: 1 serving
Ingredients: 4 tablespoons olive oil; 2 leeks (white and light green parts only), sliced; 1 large yellow onion, diced; 2 carrots, peeled and diced; 2 stalks of celery, diced; 6 cloves garlic, chopped; 1 bunch Lacinato kale, thick stems discarded and leaves sliced; 1 bunch curly kale, thick stems discarded and leaves sliced; (1) 32 oz container vegetable broth; (2) 15-ounce cans cannellini beans, drained and rinsed; 1 28- ounce can diced tomatoes; 1/2 teaspoon crushed red pepper flakes; 1 bay leaf; kosher salt and black pepper

User Reviews

0.0

0 reviews

Unrated

Course
Others

(Vegan) Chunky Italian Vegetable Stew

Iris Warren

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

4 tablespoons olive oil
2 leeks (white and light green parts only), sliced
1 large yellow onion, diced
2 carrots, peeled and diced
2 stalks of celery, diced
6 cloves garlic, chopped
1 bunch Lacinato kale, thick stems discarded and leaves sliced
1 bunch curly kale, thick stems discarded and leaves sliced
(1) 32 oz container vegetable broth
(2) 15-ounce cans cannellini beans, drained and rinsed
1 28- ounce can diced tomatoes
1/2 teaspoon crushed red pepper flakes
1 bay leaf
kosher salt and black pepper

Add to Shopping List

Instructions

Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the leeks and onion, and cook - stirring occasionally - until soft, about 8. Add the carrots and celery and cook for another 5 minutes before adding the kale and cooking, stirring occasionally, for another 2 to 3 minutes.Stir in garlic and cook until fragrant, about 1 minute.
Add the broth, beans, tomatoes (and their juices), crushed red pepper, bay leaf, salt, and pepper and bring to a boil. Reduce heat and simmer, 3/4 of the way covered, until thickened, about 30 minutes.
Season to taste.
When ready to serve, ladle soup into bowls and top each bowl of soup with a drizzle of the remaining olive oil. Serve with bread and cheese if desired. Adding cheese of course will make this non-vegan, but very delicious.