Vegetable stew
Ragout and stew
½ 1-pound 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 garlic cloves, chopped ½ teaspoons crushed red pepper flakes 1 28-ounce can whole peeled tomatoes, drained 8 cups low-sodium vegetable broth 3 15-ounce 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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