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(Vegan) Chunky Italian Vegetable Stew

(Vegan) Chunky Italian Vegetable Stew

This vegan Chunky Italian Vegetable Stew is a hearty, chunky tomato-broth soup studded with cannellini beans, ribbons of Lacinato and curly kale, leeks, carrots, and celery with a garlicky finish. It simmers about 30 minutes to deepen flavors and thicken the broth, making it a cozy weeknight meal that pairs well with crusty bread.
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Cook Time:30 minutes
Total Time:30 minutes
Course: Main, Soup
Cuisine: Italian
Keyword: cannellini beans, kale, vegan, vegetable stew

Equipment

  • large pot or Dutch oven

Ingredients

  • 4 tablespoons olive oil
  • 2 leeks white and light green parts only, sliced
  • 1 large yellow onion large, diced
  • 2 carrots peeled and diced
  • 2 stalks 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 olive oil in a large pot or Dutch oven over medium heat. Add the leeks and diced yellow onion and cook, stirring occasionally, until soft, about 8 minutes.
  2. Add the carrots and diced celery and cook, stirring occasionally, for 5 minutes. Add both types of sliced kale and cook, stirring occasionally, for 2 to 3 minutes. Stir in the chopped garlic and cook until fragrant, about 1 minute.
  3. Add the vegetable broth, the drained and rinsed cannellini beans, the diced tomatoes with their juices, crushed red pepper flakes, and the bay leaf. Season with kosher salt and black pepper, bring to a boil, then reduce heat and simmer covered three-quarters of the way until thickened, about 30 minutes.
  4. Taste and adjust seasoning with additional kosher salt and black pepper as needed.
  5. When ready to serve, ladle stew into bowls and drizzle each bowl with the remaining olive oil. Serve with bread and, if desired, grated cheese (note: adding cheese will make this non-vegan).

Notes

Reserve about 2 tablespoons of the 4 tablespoons olive oil for drizzling at the end. Simmering about 30 minutes concentrates flavors and thickens the broth, so recheck salt after simmering. Optional: serve with crusty bread or grated cheese (cheese will make the dish non-vegan).