Ribollita With Sausage And Kale

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 cups chicken stock, divided
• 2 cups cooked cannellini beans or 2 cups canned cannellini beans, divided
• 3/4 lb tuscan bread, cut in 1-inch cubes and divided (about 5 cups)
• 3 tablespoons extra-virgin olive oil, divided
• 1/4 lb italian sausage, casing removed and crumbled
• 1/2 medium onion, chopped (1 cup)
• 2 small carrots, chopped (1/3 cup)
• 2 celery ribs, chopped (1/2 cup)
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 bunch tuscan kale, cut in chiffonade (4 cups packed)
• 1 (14 ounce) can diced tomatoes, in their juice
• 1/8 lb parmesan cheese, grated (about 1 cup)

Recipe

• 1 preheat oven to 350°f.
• 2 in a blender, combine 1 c chicken stock, 1 c cannellini beans and 1 c bread cubes. puree until smooth and set aside.
• 3 in a large pot over medium-high heat, cook sausage in 1 tbsp olive oil, stirring frequently, until sausage begins to brown, about 5 minute add onion, carrot and celery and cook until soft, 5-8 minutes. add garlic, tomato paste and kale, and cook, stirring often, until garlic is fragrant and kale is wilted, about 3 minutes more.
• 4 add diced tomatoes, remaining chicken stock, remaning beans, bean-bread puree and parmesan cheese. bring to a boil, reduce to a simmer and cook 45 minutes, covered.
• 5 toss remaining bread with remaining olive oil until coat. spread in one layer on a cookie sheet and bake in preheated oven until crisp and brown, 12-15 minutes.
• 6 divide soup among serving bowls and top with croutons. drizzle with more olive oil and serve with more parmesan passed alongside.