Sausage Ribollita Soup Recipe

Name: Sausage Ribollita Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb hot Italian sausage, crumbed and cooked until done; 1 (14 ounce) can whole peeled Italian plum tomatoes; 2 (15 ounce) cans cannellini beans, rinsed, divided; 3 tablespoons extra virgin olive oil, divided; 1 medium leek, halved lengthwise, sliced and cleaned well; 1/4 cup garlic, sliced thin; 1/2 teaspoon fresh ground pepper, divided; 1 cup carrot, diced; 1 cup celery, diced; 1 cup zucchini, diced; 1/4 teaspoon salt, divided; 1 bunch kale or 1 bunch swiss chard, trimmed and cut into 2-inch-wide slices; 1/4 head savoy cabbage or 1/4 head green cabbage, cut into 1-inch cubes; 2 cups russet potatoes, diced; 3 cups vegetable broth; 2 cups water; 1/2 teaspoon dried thyme; 1 bay leaf; 1/8 teaspoon celery seed; crushed red pepper flakes

Servings: persons

1 lb hot Italian sausage, crumbed and cooked until done
1 (14 ounce) can whole peeled Italian plum tomatoes
2 (15 ounce) cans cannellini beans, rinsed, divided
3 tablespoons extra virgin olive oil, divided
1 medium leek, halved lengthwise, sliced and cleaned well
1/4 cup garlic, sliced thin
1/2 teaspoon fresh ground pepper, divided
1 cup carrot, diced
1 cup celery, diced
1 cup zucchini, diced
1/4 teaspoon salt, divided
1 bunch kale or 1 bunch swiss chard, trimmed and cut into 2-inch-wide slices
1/4 head savoy cabbage or 1/4 head green cabbage, cut into 1-inch cubes
2 cups russet potatoes, diced
3 cups vegetable broth
2 cups water
1/2 teaspoon dried thyme
1 bay leaf
1/8 teaspoon celery seed
crushed red pepper flakes

1
Crumble sausage and fry in a pan until no longer pink. Drain on paper towels.
2
Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside.
3
Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.
4
When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add cooked sausage, potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.

351

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 20 ingredients. The key ingredients include: 1 lb hot Italian sausage, crumbed and cooked until done, 1 (14 ounce) can whole peeled Italian plum tomatoes, 2 (15 ounce) cans cannellini beans, rinsed, divided, 3 tablespoons extra virgin olive oil, divided, and more.

Yes, Sausage Ribollita Soup 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.

Sausage Ribollita Soup

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