The perfect winter meal: warming, nourishing, and economical. This thick Italian stew is a traditional way to use up stale bread, as well as any stray vegetables hiding in the back of the drawer. Cooked sausage will add protein and even more flavor.
Ingredients are a guide, use what you need to move along:
2 T olive oil
1 red onion, chopped
1 leek, thinly sliced
3 cloves garlic, minced
5 carrots, diced
1 small rutabaga, diced
2 cups potato, diced
salt and pepper, to taste
1 bunch lacinato kale, destemmed and chopped
1 t 'Nduja
1 pint Little Guys, halved
1/2 t dried oregano
1/2 t dried thyme
2 cups cooked beans
2 cups cubed stale bread
4 - 6 cups water or chicken stock
Warm the oil in your dutch oven, then saute onion and leek until they start to soften.
Add the garlic, carrots, rutabaga, and potato, season with salt & pepper, and cook for a few more minutes.
Add the kale and cook a few minutes more before clearing a space and adding the 'Nduja. Let that caramelize on the bottom of the pan for a minute or two before adding the Little Guysand herbs.
Stir and cook another couple of minutes before adding enough water or broth to cover your vegetables.
Bring to a simmer and cook until veggies are cooked to your liking
Add the beans and bread, and cook another 10 minutes, adding more liquid (some of the bean cooking liquid would be perfect).if needed as you stir.
If you want more of a soup than a stew, add more liquid.
Check the seasoning and add more salt and pepper if needed, or a glug of cider vinegar to brighten things up.
Serve with plenty of grated gouda and a drizzle of olive oil.
