Ribollita With Sausage And Kale Recipe

Name: Ribollita With Sausage And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken stock, divided; 2 cups cooked cannellini beans or 2 cups canned cannellini beans, divided; 3/4 lb tuscan bread, cut in 1-inch cubes and divided (about 5 cups); 3 tablespoons extra-virgin olive oil, divided; 1/4 lb Italian sausage, casing removed and crumbled; 1/2 medium onion, chopped (1 cup); 2 small carrots, chopped (1/3 cup); 2 celery ribs, chopped (1/2 cup); 3 garlic cloves, minced; 1 tablespoon tomato paste; 1 bunch tuscan kale, cut in chiffonade (4 cups packed); 1 (14 ounce) can diced tomatoes, in their juice; 1/8 lb parmesan cheese, grated (about 1 cup)

Servings: persons

8 cups chicken stock, divided
2 cups cooked cannellini beans or 2 cups canned cannellini beans, divided
3/4 lb tuscan bread, cut in 1-inch cubes and divided (about 5 cups)
3 tablespoons extra-virgin olive oil, divided
1/4 lb Italian sausage, casing removed and crumbled
1/2 medium onion, chopped (1 cup)
2 small carrots, chopped (1/3 cup)
2 celery ribs, chopped (1/2 cup)
3 garlic cloves, minced
1 tablespoon tomato paste
1 bunch tuscan kale, cut in chiffonade (4 cups packed)
1 (14 ounce) can diced tomatoes, in their juice
1/8 lb parmesan cheese, grated (about 1 cup)

1
Preheat oven to 350u00b0F.
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.

1258

kcal

Calories

Fat

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 8 cups chicken stock, divided, 2 cups cooked cannellini beans or 2 cups canned cannellini beans, divided, 3/4 lb tuscan bread, cut in 1-inch cubes and divided (about 5 cups), 3 tablespoons extra-virgin olive oil, divided, and more.

Yes, Ribollita With Sausage And Kale falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Ribollita With Sausage And Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions