Italian Vegetable Stew
INGREDIENTS
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1-lb. loaf sourdough bread, torn into 2” pieces (about 6 cups)
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collard greens, center ribs and stems removed
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Tuscan or other kale, center ribs and stems removed
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Kosher salt
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olive oil, divided, plus more for serving
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medium carrots, peeled, finely chopped
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celery stalks, finely chopped
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leek, white and pale-green parts only, chopped
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garlic cloves, chopped
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crushed red pepper flakes
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28-oz. can whole peeled tomatoes, drained
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low-sodium vegetable broth
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15-oz. cans cannellini (white kidney) beans, rinsed
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sprigs thyme
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sprig marjoram or oregano
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bay leaf
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Freshly ground black pepper
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Shaved Parmesan (for serving)
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