Ribollita Recipe – Eats Now

Name: Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried cannellinni beans* or; 2 (15oz.) cans prepared cannellini beans; 32 ounces chicken broth; 2 pounds Italian sausage, 1 sweet, 1 hot; 1 large sweet onion, diced; 2 celery stalks (and greens) chopped; 2 carrots, chopped; 2 garlic cloves, minced; 4 cups Tuscan (black) kale, or regular kale, center stem removed and roughly chopped; 2 leeks, white only, cleaned and chopped; 2 tablespoons fresh rosemary, minced; 2 tablespoons fresh Thyme, minced; extra chicken broth; 2 tablespoons tomato paste; 2 turnips, peeled and cubed; 2 (15oz.) cans diced tomatoes; salt and pepper to taste; red chili flakes to taste, optional; 1 loaf ciabatta bread, sliced and toasted with a brush of olive oil on each slice; Extra Virgin Olive Oil, to taste; freshly ground black pepper to taste

Servings: persons

1 pound dried cannellinni beans* or
2 (15oz.) cans prepared cannellini beans
32 ounces chicken broth
2 pounds Italian sausage, 1 sweet, 1 hot
1 large sweet onion, diced
2 celery stalks (and greens) chopped
2 carrots, chopped
2 garlic cloves, minced
4 cups Tuscan (black) kale, or regular kale, center stem removed and roughly chopped
2 leeks, white only, cleaned and chopped
2 tablespoons fresh rosemary, minced
2 tablespoons fresh Thyme, minced
extra chicken broth
2 tablespoons tomato paste
2 turnips, peeled and cubed
2 (15oz.) cans diced tomatoes
salt and pepper to taste
red chili flakes to taste, optional
1 loaf ciabatta bread, sliced and toasted with a brush of olive oil on each slice
Extra Virgin Olive Oil, to taste
freshly ground black pepper to taste

1
Let beans rest overnight covered in cold water. Drain beans, cover with chicken broth and simmer until tender, about 2 hours.
2
Cover the bottom of your large soup pot with a good amount of olive oil. Saute sausage until it loses its pink color. Add onions, celery and carrots. Saute until onions become translucent and vegetables soften. Add the kale, leeks, garlic, rosemary and thyme. Stir and cook a few minutes. Add enough chicken broth to cover your vegetables.
3
Add tomato paste, turnips, diced tomatoes, pepper and salt, and chili flakes (optional), stirring to mix, and cook slowly for 40 minutes.
4
Add half the cooked beans with their cooking liquid. Mash the rest of the beans and add to thicken the soup.
5
When ready to serve, place slice of bread in bowl and cover with soup. Add olive oil and ground pepper individually to taste.
6
I have found this soup to be even better the second day. Bon Appetito!

976

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 pound dried cannellinni beans* or, 2 (15oz.) cans prepared cannellini beans, 32 ounces chicken broth, 2 pounds Italian sausage, 1 sweet, 1 hot, and more.

Yes, Ribollita falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ribollita

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