This vegan Italian stew features fresh kale, crusty bread, and creamy white beans. Ready an hour its perfect for meal prep, batch cooking, or making ahead!
½loaf crusty breadtorn into 1 1/2 inch pieces (about 2 cups) (can use Gluten Free bread)
Sea Salt and Black Pepper
Crushed Red Pepper Flakes
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Instructions
Preheat oven to 400 degrees Fahrenheit.
In a large dutch oven, heat the olive oil over low heat. Add the garlic and onions, and sauce for 6-8 minutes until they become soft and translucent.
Add the carrots and celery and cook for an additional 5 minutes.
Open the can of tomatoes and crush the tomatoes by hand into the pot (this is the fun part), add juice when finished. Add the kale, white beans, and water. Bring to a boil. Add about one third of the bread to the pot, stir it into the soup, and reduce to a simmer. Cook for 20 minutes or until vegetables are tender.
Top the stew with the remaining bread, but do not stir (leave it on the top). Add to the oven and bake for 15 minutes until the bread begins to brown and soup is bubbling.
Top with a drizzle of olive oil or parmesan cheese or nooch.
Notes
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