Ribollita With Sausage and Kale

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Total Time
1hr 30mins
Prep
30 mins
Cook
1 hr

This hearty Italian bread soup is rich and filling, great for a wintry day. This soup is forgiving and unfussy: you can leave out the carrots and/or celery if you don't have any, you can substitute spinach or escarole for the kale. It will improve in flavor as it sits, but it will also thicken; add water or stock to the desired consistency when reheating. Taken from Tasting Table http://www.tastingtable.com

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a blender, combine 1 c chicken stock, 1 c cannellini beans and 1 c bread cubes. Puree until smooth and set aside.
  3. In a large pot over medium-high heat, cook sausage in 1 tbsp olive oil, stirring frequently, until sausage begins to brown, about 5 minute Add onion, carrot and celery and cook until soft, 5-8 minutes. Add garlic, tomato paste and kale, and cook, stirring often, until garlic is fragrant and kale is wilted, about 3 minutes more.
  4. Add diced tomatoes, remaining chicken stock, remaning beans, bean-bread puree and Parmesan cheese. Bring to a boil, reduce to a simmer and cook 45 minutes, covered.
  5. Toss remaining bread with remaining olive oil until coat. Spread in one layer on a cookie sheet and bake in preheated oven until crisp and brown, 12-15 minutes.
  6. Divide soup among serving bowls and top with croutons. Drizzle with more olive oil and serve with more Parmesan passed alongside.