(Vegan) Chunky Italian Vegetable Stew
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(Vegan) Chunky Italian Vegetable Stew
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 4 tablespoons olive oil
- 2 leek white and light green parts only, sliced
- 1 onion large, yellow, diced
- 2 carrot peeled, diced
- 2 celery stalks, diced
- 6 cloves garlic chopped
- 1 Lacinato kale thick stems discarded, leaves sliced, bunch
- 1 curly kale thick stems discarded, leaves sliced, bunch
- vegetable broth 32 oz container
- cannellini beans 15-ounce cans, 2 cans, drained and rinsed
- 1 28- ounce diced tomatoes canned
- 1/2 teaspoon red pepper flakes crushed
- 1 bay leaf
- kosher salt
- black pepper
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.
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