Italian Sausage, Kale and Cannellini Bean Ribollita
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 6 servings
Ingredients
2 tablespoons olive oil, plus more for drizzling on bread
1 pound Italian sausage
1 medium yellow onion, cut into 1/2-inch dice
1 large carrot, cut into 1/2-inch dice
1 celery stalk, cut into 1/2-inch dice
3 large cloves garlic, 2 minced and 1 halved
1 tablespoon tomato paste
1 (15-ounce) can diced tomatoes
1 teaspoon rosemary leaves, finely chopped
1 teaspoon thyme leaves, chopped
1/2 teaspoon fennel seed, toasted and crushed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 large bunch kale, ribs removed and thinly sliced
1 (15-ounce) can cannellini beans, drained
3 cups chicken low-sodium chicken broth
1 bay leaf
1 (3-inch) piece parmesan rind, if available
6 slices rustic white or wheat bread cut in half
Finely grated parmesan, for garnish
1 pound Italian sausage
1 medium yellow onion, cut into 1/2-inch dice
1 large carrot, cut into 1/2-inch dice
1 celery stalk, cut into 1/2-inch dice
3 large cloves garlic, 2 minced and 1 halved
1 tablespoon tomato paste
1 (15-ounce) can diced tomatoes
1 teaspoon rosemary leaves, finely chopped
1 teaspoon thyme leaves, chopped
1/2 teaspoon fennel seed, toasted and crushed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 large bunch kale, ribs removed and thinly sliced
1 (15-ounce) can cannellini beans, drained
3 cups chicken low-sodium chicken broth
1 bay leaf
1 (3-inch) piece parmesan rind, if available
6 slices rustic white or wheat bread cut in half
Finely grated parmesan, for garnish
Procedure
Ribollita literally means "reboiled". This famous Tuscan soup is a hearty potage made with bread and vegetables. There are many variations, but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, chard, kale, and onion.
1. To a large Dutch oven or heavy pot over medium-high heat and add oil. When oil is shimmering, add sausage, cook until sausage is browned; remove from the pan.
2. To prepare soup: Add the onion, the carrot, and the celery; cook until the onion is lightly browned, about 8 minutes. Add minced garlic and tomato paste; stir to coat vegetables. Add tomatoes, chopped herbs, fennel, salt and pepper; stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add kale, beans, broth, bay leaf, parmesan rind and browned sausage. Bring the soup to a boil, cover, and reduce heat and simmer for 30 minutes.
3. Preheat the oven to 400°F. Place bread on a baking sheet and drizzle with olive oil - season lightly with salt and pepper; transfer to oven and bake until lightly browned, about 6 minutes. When cool enough to handle, rub bread with garlic halves. Place a piece of toasted bread in each individual serving bowl or crock and ladle the soup over.
4. To serve: Sprinkle with parmesan and serve immediately.
1. To a large Dutch oven or heavy pot over medium-high heat and add oil. When oil is shimmering, add sausage, cook until sausage is browned; remove from the pan.
2. To prepare soup: Add the onion, the carrot, and the celery; cook until the onion is lightly browned, about 8 minutes. Add minced garlic and tomato paste; stir to coat vegetables. Add tomatoes, chopped herbs, fennel, salt and pepper; stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add kale, beans, broth, bay leaf, parmesan rind and browned sausage. Bring the soup to a boil, cover, and reduce heat and simmer for 30 minutes.
3. Preheat the oven to 400°F. Place bread on a baking sheet and drizzle with olive oil - season lightly with salt and pepper; transfer to oven and bake until lightly browned, about 6 minutes. When cool enough to handle, rub bread with garlic halves. Place a piece of toasted bread in each individual serving bowl or crock and ladle the soup over.
4. To serve: Sprinkle with parmesan and serve immediately.
Italian Sausage, Kale and Cannellini Bean Ribollita
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 6 servings
Ingredients
2 tablespoons olive oil, plus more for drizzling on bread
1 pound Italian sausage
1 medium yellow onion, cut into 1/2-inch dice
1 large carrot, cut into 1/2-inch dice
1 celery stalk, cut into 1/2-inch dice
3 large cloves garlic, 2 minced and 1 halved
1 tablespoon tomato paste
1 (15-ounce) can diced tomatoes
1 teaspoon rosemary leaves, finely chopped
1 teaspoon thyme leaves, chopped
1/2 teaspoon fennel seed, toasted and crushed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 large bunch kale, ribs removed and thinly sliced
1 (15-ounce) can cannellini beans, drained
3 cups chicken low-sodium chicken broth
1 bay leaf
1 (3-inch) piece parmesan rind, if available
6 slices rustic white or wheat bread cut in half
Finely grated parmesan, for garnish
1 pound Italian sausage
1 medium yellow onion, cut into 1/2-inch dice
1 large carrot, cut into 1/2-inch dice
1 celery stalk, cut into 1/2-inch dice
3 large cloves garlic, 2 minced and 1 halved
1 tablespoon tomato paste
1 (15-ounce) can diced tomatoes
1 teaspoon rosemary leaves, finely chopped
1 teaspoon thyme leaves, chopped
1/2 teaspoon fennel seed, toasted and crushed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 large bunch kale, ribs removed and thinly sliced
1 (15-ounce) can cannellini beans, drained
3 cups chicken low-sodium chicken broth
1 bay leaf
1 (3-inch) piece parmesan rind, if available
6 slices rustic white or wheat bread cut in half
Finely grated parmesan, for garnish
Procedure
Ribollita literally means "reboiled". This famous Tuscan soup is a hearty potage made with bread and vegetables. There are many variations, but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, chard, kale, and onion.
1. To a large Dutch oven or heavy pot over medium-high heat and add oil. When oil is shimmering, add sausage, cook until sausage is browned; remove from the pan.
2. To prepare soup: Add the onion, the carrot, and the celery; cook until the onion is lightly browned, about 8 minutes. Add minced garlic and tomato paste; stir to coat vegetables. Add tomatoes, chopped herbs, fennel, salt and pepper; stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add kale, beans, broth, bay leaf, parmesan rind and browned sausage. Bring the soup to a boil, cover, and reduce heat and simmer for 30 minutes.
3. Preheat the oven to 400°F. Place bread on a baking sheet and drizzle with olive oil - season lightly with salt and pepper; transfer to oven and bake until lightly browned, about 6 minutes. When cool enough to handle, rub bread with garlic halves. Place a piece of toasted bread in each individual serving bowl or crock and ladle the soup over.
4. To serve: Sprinkle with parmesan and serve immediately.
1. To a large Dutch oven or heavy pot over medium-high heat and add oil. When oil is shimmering, add sausage, cook until sausage is browned; remove from the pan.
2. To prepare soup: Add the onion, the carrot, and the celery; cook until the onion is lightly browned, about 8 minutes. Add minced garlic and tomato paste; stir to coat vegetables. Add tomatoes, chopped herbs, fennel, salt and pepper; stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add kale, beans, broth, bay leaf, parmesan rind and browned sausage. Bring the soup to a boil, cover, and reduce heat and simmer for 30 minutes.
3. Preheat the oven to 400°F. Place bread on a baking sheet and drizzle with olive oil - season lightly with salt and pepper; transfer to oven and bake until lightly browned, about 6 minutes. When cool enough to handle, rub bread with garlic halves. Place a piece of toasted bread in each individual serving bowl or crock and ladle the soup over.
4. To serve: Sprinkle with parmesan and serve immediately.