Tuscan Veggie and White Bean Stew | Savory
Inspired by Tuscan ribollita, this comforting stew is thickened with leftover bread and features wallet-friendly beans and kale.
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Ingredients
- 2 carrots
- 2 stalks celery
- 1 medium leek
- 2 tbsp olive oil
- 2 cloves garlic, peeled and smashed
- 2 tsp fresh thyme
- 4 cups packed chopped fresh kale
- 3 cups vegetable broth
- 2 cups torn stale crusty bread
- 2 (15.5 oz) cans cannellini beans, drained and rinsed
- 1/4 cup shaved Parmesan
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