RIBOLLITA WITH ITALIAN SAUSAGE

Ribollita with Italian Sausage image

Categories Soup/Stew Bean Low Fat Kid-Friendly Dinner Lunch Sausage Kale Carrot Healthy Low Cholesterol Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates

Yield 6 Servings

Number Of Ingredients 17

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Ingredients

2 cups coarsely torn day-old sourdough bread
3 tablespoons olive oil, plus more
Kosher salt
1 pound sweet Italian sausage, casings removed
1 cup dry white wine
1 medium onion, finely chopped
3 medium carrots, peeled, finely chopped
3 celery stalks, finely chopped
2 anchovy fillets packed in oil, drained, chopped
3 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
1 bunch Tuscan kale, ribs removed, leaves torn into 2" pieces
1 15 ounce can whole peeled tomatoes, drained, finely chopped
1 15 ounce can cannellini (white kidney) beans, rinsed
8 cups low-sodium chicken broth
1 tablespoon red wine vinegar
4 ounces Parmesan, shaved

Steps:

Preheat oven to 350°. Toss bread and 3 tablespoons oil on a rimmed baking sheet, squeezing to moisten; season with salt. Toast, tossing occasionally, until golden brown and crunchy, 15-18 minutes. Let croutons cool.
Using your hands, mix sausage and wine in a medium bowl until smooth. Cook in a large saucepan over medium heat, stirring occasionally, until firm but not browned, about 4 minutes.
Add onion, carrots, celery, anchovies, garlic, and red pepper flakes. Cook, stirring occasionally, until vegetables are tender but still hold their shape, 20-25 minutes. Add kale, tomatoes, beans, and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until kale offers no resistance when bitten and flavors have melded, about 1 hour.
Just before serving, add vinegar and half of croutons to soup, stirring to break them into smaller pieces. Divide remaining croutons among bowls and ladle soup over. Serve topped with Parmesan and drizzled with more oil.

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Chhammad Jutt

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Yum!

Anup chauhan

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I'm always looking for new soup recipes, and this one looks like a winner! Thanks for sharing.

Wandi Mlambo

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This ribollita recipe looks amazing! I can't wait to try it.

William Delaney

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This soup is on my list to try! I love the idea of using leftover vegetables and I'm sure the Italian sausage adds a great flavor.

Lila Hossam

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I'm looking forward to trying this recipe! It looks like a delicious and hearty soup that would be perfect for a cold winter day.

Fauade Mohammed

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This recipe was a bit too bland for my taste, but it had the potential to be great. I think it would be better with more garlic and maybe some dried oregano.

Mambwe Justine

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This soup is a great way to use up leftover vegetables and it tastes even better the next day. I also like to add a bit of red pepper flakes for a little extra spice.

rackara denish

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I had never had ribollita before, but I'm glad I tried this recipe. It was so easy to make and the flavors were incredible. Will definitely be making this again!

Ronaldo Lumbeta

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Just made this soup and it was absolutely delicious! The flavors were amazing and it was the perfect comfort food on a cold winter day.

Hayat Said

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This ribollita soup has become a favorite in our household! It's hearty, flavorful, and the perfect way to use up leftover vegetables. I especially love the addition of Italian sausage, which gives the soup a delicious smoky flavor.

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