Italian Vegetable Stew

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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