Ribollita Soup with Sausage & Toasted Bread
A hearty tomato-based ribollita soup with Italian sausage, green chard, cannellini beans, toasted bread, and Parmesan cheese.
Equipment
- large heavy-bottom pot
- skillet
- wooden spoon
- Slotted spoon
Ingredients
Base Ingredients
- 1 lb bulk mild Italian pork sausage
- 1 medium onion, diced
- 4 medium carrots, peeled + diced
- 4 stalks celery, diced
- 6 cloves garlic, finely chopped
- kosher salt to taste
- freshly cracked black pepper to taste
- 2 tablespoon tomato paste
- ¼ teaspoon red pepper flakes
- 1 cup red wine
- 1 28 oz can crushed tomatoes
- 1 qt chicken stock
- 1 piece parmesan rind
- ½ lb fresh sourdough or ciabatta bread, torn into ½" pieces
- 1 large bunch green chard, stemmed + roughly chopped
- 1 15 oz can cannellini beans, rinsed + drained
Toppings
- grated parmigiano reggiano cheese for topping
- torn fresh basil leaves for topping
Instructions
Cooking Instructions
- Heat a large, heavy-bottom pot over medium-high heat. Add enough olive oil to coat the bottom. When the oil is hot, add the sausage. Break it apart into smaller pieces and season with a pinch of salt. Cook until browned, about 5 minutes. Transfer to a plate and set aside.
- Add the onions, carrots, and celery. Sauté for 8-10 minutes until tender and slightly browned. Season with salt and black pepper. Stir in the garlic and cook for another minute.
- Stir in the tomato paste and red pepper flakes. Cook for a minute, then pour in the red wine and simmer for 2 minutes. Add the crushed tomatoes, chicken stock, parmesan rind, and browned sausage.
- Bring to a simmer, then reduce the heat to medium-low. Simmer for about 30 minutes, stirring occasionally.
- Meanwhile, heat a large skillet over medium heat and coat with olive oil. Once hot, add the torn bread and toast until golden and crisp, stirring continuously. Season with a pinch of salt.
- Stir the green chard and cannellini beans into the soup. Simmer for another 10 minutes. Taste and season with salt as needed.
- Place a few pieces of toasted bread in each bowl. Ladle the soup over the bread. Top with more bread, grated parmigiano reggiano, and torn basil.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 900mgPotassium: 750mgFiber: 10gSugar: 6gVitamin A: 3000IUVitamin C: 20mgCalcium: 200mgIron: 5mg
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