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Italian Sausage, Kale and White bean Ribollita

Ribolllita means "reboiled" in Italian. This is a famous, classic Tuscan soup that is made served with crusty bread and will really make this bowl feel like a whole meal in one.
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Course Main Course
Cuisine Italian

Ingredients
  

  • Ingredients
  • 2 tablespoons olive oil plus more for drizzling on the bread
  • 1 lb good quality Italian sausage out of the casing
  • 1 medium yellow onion diced
  • 1 large carrot peeled and diced
  • 1 large stalk of celery cleaned and diced
  • 3 cloves of garlic minced
  • 1 tablespoon tomato paste
  • 1 15 oz can diced San Marzano tomatoes
  • 2 sprigs fresh rosemary finely chopped
  • 1 small bunch fresh thyme minced
  • 1/2 teaspoon fennel seeds toasted and ground
  • Kosher salt
  • Freshly cracked black pepper
  • 1 large bunch kale ribs removed and thinly sliced
  • 1 can cannelini beans drained
  • 3 cups chicken stock
  • 1 bay leaf
  • 1-2 in piece Parmesan cheese rind
  • 6 slices rustic Italian drizzled with oil and toasted
  • Freshly grated Parmesan cheese for garnish and finishing

Instructions
 

  • To a large sauce pot, add the oil and heat the pan. When oil is simmering, add the sausage and cook until browned. Remove onto a paper towel lined plate, leaving the grease behind for the soup
  • Add the onions, carrots and celery, season with salt and pepper and cook until the onion is lightly browned; about 8 minutes. Add in the garlic and cook until fragrant. Add the tomato paste and cook until the vegetables are coated.
  • Add in the diced tomatoes, chopped herbs, fennel and stir to get up all of the little brown bits on the bottom of the pan. Check for seasoning and add salt and pepper if needed.
  • Add in the kale, cannelini beans, chicken stock, parmesan rind and bay leaf. Bring soup to a simmer and add the browned sausage back into the soup. Cover and simmer for about 30 minutes.
  • Preheat the oven to 400 degrees. Place the bread on a sheet pan and drizzle with olive oil and sprinkle with kosher salt and black pepper. Transfer to the oven and bake until lightly browned; about 6-8 minutes. When you remove from the oven and the bread has cooled enough to touch, rub it with a clove of peeled garlic.
  • Serve the soup hot in a bowl with freshly grated Parmesan cheese and a thick slice of the toasted garlic bread. ENJOY!

Notes

*Soup with last up to 5 days in an air tight container in your refrigerator and up to 3 months in the freezer.
Keyword Fall soups, Italian soups, Tuscan Soups