Italian-Ribollita-Soup served in a charcoal bowl featured
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Ribollita with Hot Italian Sausage

Lightly adapted from this recipe in Bon Appétit magazine. If you plan to serve this 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.
Course Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Calories 684kcal

Ingredients

  • 4 cups coarsely torn day-old bread sourdough or peasant loaf
  • 4 tablespoons olive oil divided plus more for drizzling at the end
  • 1 onion finely chopped
  • 4 carrots finely chopped
  • 4 celery ribs finely chopped
  • 1 3-ounce jar anchovy fillets packed in oil drained and chopped
  • 3 cloves garlic minced
  • 1 pound hot Italian sausage casings removed
  • 1 cup dry white wine
  • 1 bunch Italian kale sliced crosswise into 1/2-inch ribbons
  • 1 15-oz can whole peeled tomatoes with liquid
  • 2 cups cooked cannellini beans or 1 15-ounce can drained and rinsed
  • 8 cups chicken stock
  • 4 ounces Parmesan cheese shaved

Instructions

  • Preheat oven to 350°F.
  • Line a rimmed baking sheet with parchment and arrange torn bread in a single layer. Drizzle with 3 tablespoons olive oil; toss with your hands to coat. Toast, stirring occasionally, until golden brown, about 15 minutes. Set aside to cool.
  • Meanwhile, in a soup pot, heat 1 tablespoon olive oil. Add onion, carrot, celery and anchovies; cook and stir until onion is translucent and anchovies have melted into vegetable mixture, about 5 minutes. Add garlic, sausage and white wine; cook and stir until sausage has cooked through. Add kale, tomatoes, beans, and stock; bring to boil. Reduce heat and simmer, stirring occasionally, 45 minutes to an hour.
  • Divide croutons among 6 bowls and ladle soup over. Serve topped with Parmesan shavings and drizzled with olive oil.

Nutrition

Calories: 684kcal | Carbohydrates: 43g | Protein: 34g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 1535mg | Potassium: 1046mg | Fiber: 5g | Sugar: 9g | Vitamin A: 11625IU | Vitamin C: 60.2mg | Calcium: 386mg | Iron: 4.7mg