Baker by Nature

A Baking Blog by Ashley Manila

(Vegan) Chunky Italian Vegetable Stew

Comfort food. It’s the only thing still getting me through this Winter. Well, that and episode after episode of House of Cards (so guilty), but considering I’ve only got 2 left for the season, I think it’s best to stick to the edible stuff.

Like this stew. With its chunky vegetables, creamy beans, and slightly spicy tomato broth. It’s the kind of comfort food you can actually take comfort in eating because it’s totally good for you, but also hearty, rich, and not lacking a single thing as far as I’m concerned.

This soup in its original form is vegan. I didn’t set out to make it this way; it just sort of happened and was a wonderful surprise. If you need some extra oomph in your stew, I think some shredded cheese, croutons, or even chopped up chicken would be just delightful.

But really, it is divine in its simplest form. Just the beans, the broth, and the vegetables.

Shine on Winter stew! And stay warm, you guys. xoxo

 

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(Vegan) Chunky Italian Vegetable Stew

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

  1. 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.
  2. 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.
  3. Season to taste.
  4. 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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Comments

  9. Eileen says

    This stew sounds amazing! So full of all the best vegetables and hearty beans–perfect for winter. I might throw in some pasta and make it into a vat of minestrone. 🙂

    Reply

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