Step 1

Wash and dry the fresh produce.

Step 2

Trim off and discard root end of cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Place in a large bowl and set aside.

Step 3

Peel, halve, and small dice onion. Peel and mince garlic.

Step 4

Preheat a large pot over medium heat.

Step 5

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, veggie ground, and spices. Cook, breaking the veggie ground apart with a spoon, until browned and crumbly, 4-5 minutes.

Step 6

Meanwhile, peel, trim, and halve carrots lengthwise, then cut crosswise into thin half-moons. Add to the bowl with the cabbage.

Step 7

Trim and thinly slice celery crosswise. Add to the bowl.

Step 8

When the veggie ground is done, add vegetables, broth, and tomatoes to the pot. Stir to combine the stew and bring to a simmer over medium-high heat.

Step 9

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the pot and stir to combine (set remaining parsley aside for serving).

Step 10

Once the stew is simmering, reduce heat to medium and continue to cook, stirring occasionally, until the veggies are soft, about 8 minutes. Remove from heat.

Step 11

While the stew is cooking, preheat oven to broil on high and position the rack in the upper third of the oven.

Step 12

Arrange bread slices on a baking sheet pan. Drizzle with oil, then sprinkle with Italian seasoning. Place in the oven and broil until toasted, 1-2 minutes. Remove from oven and cut toasts in half.

Step 13

Divide stew between bowls; sprinkle with reserved parsley. Serve with toast on the side and enjoy!