Shop the Italian Vegetable Stew recipe:
Don’t toss out that stale bread! Combine it with vegetables that might already be chilling out in your refrigerator to make this delicious and hearty zero waste stew.
Ingredients:
1 bunch collard greens, chopped
1 bunch kale, chopped
1/4 cup olive oil
2 medium carrots, chopped
3 stalks with leaves, chopped
1 leek, finely chopped
1 cup mushrooms, sliced
5 cloves garlic, minced
2 cups grape tomatoes
8 cups vegetable broth
2 cans (15 oz. each) cannellini beans, rinsed and drained
5 sprigs thyme
2 sprigs oregano
2 bay leaves
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 loaf (6.5 oz.) Italian bread, cubed
Shaved parmesan, for serving
Directions:
Step 1
Bring large pot of water to boil. Blanch collard greens and kale 3 minutes. Drain and place in large stock pot.
Step 2
Add olive oil to stock pot; cook over medium heat until wilted. Mix in carrots, celery, leek and mushrooms; sauté until tender. Mix in garlic and tomatoes; cook until fragrant.
Step 3
Stir in vegetable broth, cannellini beans, thyme, oregano, bay leaves, Italian seasoning, salt and pepper. Simmer 20 to 30 minutes, until slightly thickened. Stir in bread.
Step 4
To serve, remove bay leaves and top with parmesan.
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