Ribollita with Sausage ("Zuppa Toscana")

Name: Ribollita with Sausage ("Zuppa Toscana")
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Cuisine: European, Italian, Mediterranean
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 2/3 garlic cloves, thinly sliced; 1 teaspoon crushed red pepper flakes; 1 bunch Tuscan kale, ribs removed, leaves torn into 2” pieces; 1 15-oz. can whole peeled tomatoes, drained, finely chopped; 1 15-oz. can cannellini (white kidney) beans, rinsed; 8 cups low-sodium chicken broth; 1 tablespoon red wine vinegar; 4 ounces Parmesan, shaved

4 steps

Prep:45minCook:1h 30min

image from MyKitchenLittle.com

Updated at: Mon, 09 Oct 2023 18:25:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories485 kcal (24%)

Total Fat22 g (31%)

Carbs33.2 g (13%)

Sugars5.4 g (6%)

Protein31.4 g (63%)

Sodium1263.2 mg (63%)

Fiber6.5 g (23%)

% Daily Values based on a 2,000 calorie diet

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

3.67garlic 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

Step 1

Preheat oven to 350°. Toss bread and 3 Tbsp. 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.

Step 2

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.

Step 3

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. Ad 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, about1 hour.

Step 4

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.