This is my adaptation of a Tuscan white bean stew called Ribollita. My version has a tomato base, instead of just chicken stock, and includes my preferences of vegetable additions, though really you can add any vegetables you please to yours. If you want to explore the dish more, Serious Eats has a great article on Ribollita, its roots and adaptations.
Get the print version here
Ingredients
1 lb Italian sausage, casing removed
1 medium yellow onion, diced
2 large carrots, diced
2 stalks celery, diced
4 cloves garlic, fined diced
8 oz tomato sauce (or 2-3 diced plum tomatoes)
2 cups chicken stock
3 bay leaves
1 bunch of parsely, finely chopped
1 bunch black kale, chopped into 1” pieces
½ cup bread crumbs or 1 cup crusty bread, diced into 1” pieces
1 14 oz can Cannellini beans
½ cup grated parmigiano reggiano
Directions
In a 5 qt saute pan on medium heat, cook the sausage, breaking it up into small pieces with a spoon as you go. Cook until golden brown, then remove excess oil from the pan.
Add the diced carrots, onions and celery to the pan, adding 1 tsp of kosher salt to help soften the vegetables as they saute. Cook for about 2-3 mins, or until softened, then add in the garlic and saute another 2 minutes.
Add the tomato sauce or diced tomatoes and cook for 10 minutes, or until the tomato liquid has thickened from a watery to sauce like consistency. Add in the chicken broth, bay leaves, and turn the heat down to let the soup simmer for 20 minutes.
After 20 minutes of simmering, leave the heat on low and add the can of beans (bean juice and all), bread crumbs/diced bread, parsely, and kale. Stir to combine and let simmer 4 minutes, or until the kale has cooked to your desired consistency.
Stir in the parmigiano reggiano, add salt and pepper to your taste.
Transfer to a bowl, topping with more parmesan to your liking, and enjoy!
Comments