RIBOLLITA w/SAUSAGE & KALE

By BobD

Ingredients

• 8 cups chicken stock, preferably homemade, divided
• 2 cups cooked or canned cannellini beans, divided
• 4 thick slices Tuscan bread (12 ounces), cubed and divided (5 cups)
• 3 tablespoons extra-virgin olive oil, divided
• 4 ounces Italian sausage, casing removed and crumbled
• 1/2 medium onion, chopped (about 1 cup)
• 2 small carrots, chopped (about 1/3 cup)
• 2 stalks celery, chopped (about 1/2 cup)
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 small bunch dinosaur (Tuscan) kale, quartered and cut into thin
• strips (about 4 packed cups)
• One 14-ounce can diced tomatoes, in their juice
• 2 ounces Parmesan cheese, grated (about 1 cup)

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350°.

In a blender, combine 1 cup of the chicken stock, 1 cup of the beans and 1 cup of the bread cubes and puree. Reserve.

In a large pot over medium-high heat, combine 1 tablespoon of the olive oil and the sausage and cook, stirring frequently, until the sausage begins to brown, about 5 minutes.

Add the onion, carrots and celery and continue cooking until the vegetables soften, 5 to 8 minutes more.

Add the garlic, tomato paste and kale and cook, stirring frequently, until the garlic becomes
fragrant and the kale has wilted, about 3 more minutes.

Add the diced tomatoes, the rest of the chicken stock, the remaining beans, the reserved bean-bread puree and the Parmesan cheese. Bring the mixture to a boil, reduce the heat and simmer for 45 minutes.

Meanwhile, in a large mixing bowl, toss the remaining 4 cups of bread cubes with the remaining 2 tablespoons of olive oil to coat; arrange on a baking sheet and bake until crisp and brown, about 12 to 15 minutes.

Divide the soup among the serving bowls and top each with a generous handful of bread cubes.