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    You are in: Home / Recipes / Ribollita With Sausage and Kale Recipe
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    Ribollita With Sausage and Kale

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    DrGaellon's Note:

    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

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 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. 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. 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. 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. 6
      Divide soup among serving bowls and top with croutons. Drizzle with more olive oil and serve with more Parmesan passed alongside.

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    Nutritional Facts for Ribollita With Sausage and Kale

    Serving Size: 1 (480 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 424.0
    Calories from Fat 141
    Total Fat 15.7 g
    Saturated Fat 4.4 g
    Cholesterol 21.5 mg
    Sodium 1066.5 mg
    Total Carbohydrate 50.7 g
    Dietary Fiber 5.7 g
    Sugars 9.1 g
    Protein 20.7 g

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