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(Vegan) Chunky Italian Vegetable Stew

Ashley Manila
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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

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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