By bon appétit
Ribollita with Italian Sausage
A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.
Updated at: Sun, 11 Jan 2026 06:15:15 GMT
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Ingredients
6 servings
2 cupssourdough bread
coarsely torn day-old
3 tablespoonsolive oil
plus more
kosher salt
1 poundsweet italian sausage
casings removed
1 cupdry white wine
1onion
medium, finely chopped
3carrots
medium, peeled, finely chopped
3celery stalks
finely chopped
2anchovy fillets packed in oil
drained, chopped
3garlic cloves
thinly sliced
1 teaspooncrushed red pepper flakes
1 bunchTuscan kale
ribs removed, leaves torn into 2” pieces
1 x 15 ozcan whole peeled tomatoes
drained, finely chopped
1 x 15 ozcan cannellini beans
white kidney, rinsed
8 cupslow-sodium chicken broth
1 tablespoonred wine vinegar
4 ouncesParmesan shaved
Instructions
View on bon appétit
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Notes
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