A "reboiled" soup of vegetables and bread. This recipe is a perfect vehicle for a wide variety of farm-fresh vegetables. Day-old bread, which functions as a thickener, gives the stew a homey, comforting finish.
|Author:||Inspired by Vegetarian Times, 2002.08|
|3 tbsp.||olive oil|
|2 large||leeks, sliced (white and light green parts)|
|2 medium||stalks celery, sliced|
|2 medium||carrots, sliced|
|6 cloves||garlic, minced|
|1 tbsp.||fresh rosemary, chopped|
|1/8 tsp.||crushed red pepper flakes|
|2 cups||vegetable broth|
|8 oz.||fresh cranberry beans shelled, (or 1 cup frozen baby lima beans)|
|4 oz.||green beans, trimmed and cut into 2" pieces (1 cup)|
|3 medium||tomatoes, halved, seeded and coarsely chopped (4 cups)|
|6 cups||Swiss chard leaves, cut into 1/2"-wide ribbons|
|1 cups||zucchini, sliced|
|2 slices||day-old country bread, cubed (2 cups, 1/2"-thick)|
|1 cups||Parmesan cheese, grated (optional)|
- In Dutch oven or deep sauté pan, heat 1 tbsp. oil over medium heat.
- Add leeks and cook, stirring often, until softened but not browned, 1 1/2 to 2 minutes.
- Add celery, carrots, garlic, rosemary and pepper flakes and cook, stirring, 1 minute.
- Add broth and cranberry beans; bring to a simmer. Reduce heat to medium-low, cover and simmer 15 minutes.
- Add green beans, cover and simmer 5 minutes.
- Stir in tomatoes, chard and zucchini and return to a simmer. Cover and simmer until vegetables are tender, 6 to 10 minutes.
- Remove from heat; season with salt and freshly ground pepper to taste. Add bread and stir to moisten. Cover Dutch oven and let stand until bread has softened and stew has thickened, about 5 minutes.
- Spoon stew into shallow soup bowls and drizzle some remaining oil over each serving. Garnish with Parmesan shavings if desired and serve immediately.
|Amount per serving
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 30g||10%|
|Dietary Fiber 8g||32%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.