Let's Eat some Chunky Italian Vegetable Stew

The weather outside has been frightful & a cure for the chilling temperatures can usually be found with a warm hearty meal.  Late last week Z birds mama invited some of Z's friends & their mamas over on a cold winters night for some hot delicious chunky vegetable stew she found from Real Simple.  It was tasty, healthy, good for the soul & easy to make.  Here's the recipe:

Chunky Italian Vegetable Stew
Hands on time: 30 minutes
Total Time: 50 minutes
Serves 6

Ingredients:
6 tablespoons of olive oil
2 leeks (white & light green parts only), sliced
4 cloves of garlic chopped
2 bunches of Tuscan or Lacinato kale or 1 medium bunch of curly kale (about 20 ounces total) thick stems discarded and leaves sliced.
4 cups of low sodium vegetable broth
2 15-ounce cans of butter, cannellini, or corona beans rinsed
1 28-ounce can of diced tomatoes
Kosher salt and black pepper
1 ounce Parmesean, grated (about 1/4 cup), plus more serving
6 thick slices of country bread toasted

Cooking Instructions:
1.  Heat 2 tablespoons of the olive oil in a large pot or Dutch oven over medium heat.  Add the leeks and garlic.  Cook, stirring occasionally until soft, 8 to 10 minutes.  Add the kale & cook, stirring occasionally until wilted, 2 to 3 minutes.
2.  Add the broth, beans, tomatoes (and their juices) 1 teaspoon of salt & a1/2 a teaspoon of pepper and bring to a boil.  Reduce heat and simmer, partially covered, stirring occasionally, until thickened, 20 to 30 minutes,  stir in the parmesan.
3.  Tear toasted bread into large pieces and drizzle with 2 tablespoons of olive oil
4.  Serve warm with bread. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with the additional parmesan cheese.

This stew was full of flavor and made for a lot of happy bellies & babies…(err more like toddlers).  What are some of your favorite winter recipes?