Ribollita Soup

Name: Ribollita Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 cups coarsely torn day-old bread (sourdough or other crusty bread); 4 tablespoons extra-virgin olive oil (divided plus more for drizzling at the end); 1 medium onion (finely chopped); 3 medium carrots (finely chopped); 3 medium celery ribs (finely chopped); 4 cloves garlic (minced); 1 pound hot Italian sausage (uncooked, casings removed if necessary); 1 cup dry white wine; 1 bunch lacinato kale; 1 15-oz can diced tomatoes (with liquid); 14 1/2 ounce can cannellini beans (drained, or 1 1/2 cup home cooked cannellini beans); 8 cups chicken broth (or chicken stock); kosher salt and freshly ground black pepper (to taste); 3 ounces Parmesan cheese (shaved)

Instructions

Prep:15minCook:45min

If you plan to serve this Tuscan ribollita in the traditional sense, over several days, only use the portion of toasted bread appropriate to the number of servings. Store the rest in an airtight container at room temperature to add to remaining soup.

Updated at: Fri, 22 Nov 2024 04:37:11 GMT