Name: Italian Vegetable Stew
Yield: 6 to 8 Servings
Ingredients: ½ 1-lb. loaf sourdough bread, torn into 2” pieces (about 6 cups); 1 bunch collard greens, center ribs and stems removed; 1 bunch Tuscan or other kale, center ribs and stems removed; Kosher salt; ½ cup olive oil, divided, plus more for serving; 2 medium carrots, peeled, finely chopped; 2 celery stalks, finely chopped; 1 leek, white and pale-green parts only, chopped; 4 cloves garlic cloves, chopped; ½ teaspoon crushed red pepper flakes; 1 28-oz. can whole peeled tomatoes, drained; 8 cups low-sodium vegetable broth; 3 15-oz. cans cannellini (white kidney) beans, rinsed; 4 sprigs thyme; 1 sprig marjoram or oregano; 1 bay leaf; Freshly ground black pepper; Shaved Parmesan (for serving)

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This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco

Recipe notes