Italian Vegetable Stew

Ingredients

• 1  bay leaves 
• 8 servings pepper black freshly ground
• 28 ounce canned tomatoes whole peeled drained canned
• 45 ounce cannellini beans white rinsed canned ( kidney)
• 2 medium carrots peeled finely chopped
• 2  celery stalks finely chopped
• 1 bunch collard greens 
• 4  garlic clove chopped
• 8 servings kosher salt 
• 1  leek white chopped
• 1 sprig marjoram 
• 0.5 cup olive oil divided plus more for serving
• 8 servings parmesan shaved (for serving)
• 0.5 teaspoons pepper red crushed
• 3 cups sourdough bread 
• 4 sprigs thyme leaves 
• 8 cups vegetable broth low-sodium

Equipment

• bowl
• baking sheet
• pot

Directions

1. Scatter bread on a rimmed baking sheet in asingle layer.
2. Let stand at room temperatureto slightly dry out, about 2 hours.
3. Working in batches, cook collards andkale separately in a large pot of boilingsalted water until slightly softened, about3 minutes per batch. Rinse to cool. Squeezeout excess water; roughly chop. Set aside.
4. Heat 1/4 cup oil in a large heavy pot overmedium heat.
5. Add carrots, celery, and leek;stir often until softened, 8-10 minutes.
6. Add garlic and red pepper flakes. Cook,stirring until fragrant, about 1 minute.
7. Addtomatoes, crushing with your hands as youadd them. Cook, stirring frequently, untilliquid is evaporated and tomatoes begin tostick to the bottom of the pot, 10-15 minutes.
8. Add broth, beans, thyme, marjoram, bayleaf, and reserved greens; season with saltand pepper. Bring to a boil, reduce heat, andsimmer until flavors meld and soup thickensslightly, 40-50 minutes. DO AHEAD: Soupcan be made 2 days ahead.
9. Let cool slightly;chill until cold. Cover and keep chilled.Reheat before continuing. Store breadairtight at room temperature.
10. Just before serving, gently stir bread and1/4 cup oil into soup. Divide among bowls, topwith Parmesan, and drizzle with oil.