Ribollita Soup
If you plan to serve this Tuscan ribollita 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.
Servings: 6 people
Ingredients
- 3 cups coarsely torn day-old bread sourdough or other crusty bread
- 4 tablespoons extra-virgin olive oil divided plus more for drizzling at the end
- 1 medium onion finely chopped
- 3 medium carrots finely chopped
- 3 medium celery ribs finely chopped
- 4 cloves garlic minced
- 1 pound hot Italian sausage uncooked, casings removed if necessary
- 1 cup dry white wine
- 1 bunch lacinato kale ribs removed and sliced crosswise into 1/2-inch ribbons (also called Italian Kale, Cavolo Nero, and Tuscan Kale)
- 1 15-oz can diced tomatoes with liquid
- 14 1/2 ounce can cannellini beans drained, or 1 1/2 cup home cooked cannellini beans
- 8 cups chicken broth or chicken stock
- kosher salt and freshly ground black pepper to taste
- 3 ounces Parmesan cheese shaved
Instructions
- Preheat oven to 350°F.
- Place torn bread on rimmed baking sheet in a single layer. Drizzle with 3 tablespoons olive oil and toss with your hands to coat. Bake until golden brown, tossing a couple of times, about 15 minutes. Set aside to cool.
- Meanwhile, heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrot, and celery; cook and stir until onion is translucent, about 5 minutes. Add garlic, sausage and white wine; cook and stir until sausage has cooked through. Add kale, tomatoes, beans, and broth; bring to boil. Reduce heat and simmer 30 minutes, stirring occasionally. Season to taste with salt and pepper.
- Divide croutons among 6 bowls and ladle soup over. Serve topped with Parmesan shavings and drizzled with olive oil.
Notes
- If you prefer a milder soup, use sweet Italian sausage and add red pepper flakes to taste when you add the garlic, sausage and white wine in step 3.
- For a vegetarian version, skip the sausage and use vegetable broth.
Nutrition
Calories: 554kcal | Carbohydrates: 31g | Protein: 26g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 2131mg | Potassium: 903mg | Fiber: 5g | Sugar: 3g | Vitamin A: 9848IU | Vitamin C: 81mg | Calcium: 338mg | Iron: 5mg
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