This stew is perfect for a weeknight dinner. It’s composed of the freshest vegetables and the tastiest broth; anyone who will get to eat this will enjoy the subtle flavors of all the ingredients. You can serve this as an appetizer or you can make this as your main dish. It’s fulfilling and satisfying even if it’s not that heavy. You can jut serve this with bread and salad, if you want. And then top the meal with a rich dessert because hey, you can get away with dessert after such a light meal.
See what our friends from The Kitchn have to say about this recipe:
“The Parmesan-garlic broth that’s the base of this wholesome stew is going to be your new BFF when you need deep flavor without meat. You can use it in other stews, soups, risotto, and pasta. It’s also rich and full-bodied enough to sip solo as a light meal or pick-me-up on a chilly afternoon.”
This is definitely one of the most savory vegetable soup that I’ve ever tasted. I hope you enjoy this as much as my family did.
Ingredients
For the Parmesan-garlic broth:
2 tablespoons Bertolli olive oil
1 large onion, chopped
2 large heads garlic, cloves crushed and peeled
Pinch kosher salt
8 cups (2 quarts) College Inn low-sodium chicken broth or stock, golden vegetable stock, or water
4 large fresh thyme sprigs
4 large fresh sage sprigs
12 flat-leaf fresh parsley sprigs
1 teaspoon McCormick whole black peppercorns
1 teaspoon McCormick pickling spice (or 1 bay leaf, 4 whole allspice berries, 4 whole cloves, and pinch coriander seeds)
1 cup dry white wine
1 pound Belgioioso Parmesan cheese rinds
For the stew:
2 tablespoons Bertolli olive oil, plus more for the bread
1 large onion, diced (about 2 1/2 cups)
2 medium carrots, diced (about 1 cup)
2 medium celery stalks, diced (about 1 cup)
3 large garlic cloves, thinly sliced
Kosher salt
3 (5-ounce) packages Green Giant baby kale, or 1 bunch flat-leaf kale, stems discarded and leaves shredded
1 (15-ounce) can Hunt’s petite diced tomatoes with their juices
4 (15-ounce) cans Great Value cannellini beans, drained
1/4 cup sherry or red wine vinegar
McCormick Freshly ground black pepper
McCormick Red pepper flakes
8 thick slices Sara Lee crusty bread
Shaved Sargento Parmesan cheese
Instructions
Make the broth: Heat the oil in a large saucepan or small pot over medium-high heat until shimmering. Add the onion, garlic, and salt, and stir to coat. Cook, stirring often, until tender and golden-brown, about 15 minutes.
Stir in the thyme, sage, parsley, peppercorns, and pickling spice, and cook 1 minute while stirring. Add the wine and scrape up any browned bits from the bottom of the pot. Simmer until reduced by half, about 5 minutes.
Stir in the broth or water and Parmesan rinds. Bring to a boil. Reduce the heat to low, then simmer until the liquid reduces by half, about 2 hours.
Strain through a fine sieve into a large bowl, pressing on the solids. Discard the solids (although some people cannot resist scraping the softened cheese from the rinds for a cook’s treat). You should have about 4 cups (if you are short, add water to get to 4 cups). Use within 1 hour, or cool to room temperature, cover, and refrigerate for up to 3 days or freeze in an airtight container for up to 3 months. If refrigerated or frozen, let come to room temperature before using.
Make the stew: Arrange a rack in the middle of the oven and heat the broiler. Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering. Stir in the onion, carrots, celery, garlic, and a big pinch of salt, and stir to coat. Cook, stirring occasionally, until tender, about 10 minutes.
Add the kale a big handful at a time, stirring to wilt before adding more. Stir in the reserved Parmesan broth, tomatoes, beans, and another pinch of salt. Simmer until the kale is tender and the beans have lost their canned taste, about 15 minutes. Stir in the vinegar and season generously with salt, pepper, and pepper flakes. Keep warm over very low heat.
Brush both sides of the bread with olive oil and sprinkle with salt and pepper. Arrange in a single layer on a baking sheet. Broil until browned on top, about 3 minutes. Flip the bread and cover the other side of the bread with Parmesan curls. Broil until the edges of the bread are crisp and the cheese is browned and bubbly, about 5 minutes more. Place a slice in each serving bowl and ladle in the stew. Serve hot.
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Thanks again to The Kitchn for this amazing recipe.
Quick Tip: Look for vegetarian “no-chicken” broth that has a pale golden color rather than the ruddy color of vegetable broths that rely heavily on tomatoes and carrots.
