by Annelle
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my 21 recipes »
Annelle's Notes:
Expand1 pound dried cannellinni beans* or Ask a question about this ingredient
2 (15oz.) cans prepared cannellini beans Ask a question about this ingredient
32 ounces chicken broth Ask a question about this ingredient
2 pounds Italian sausage, 1 sweet, 1 hot Ask a question about this ingredient
1 large sweet onion, diced Ask a question about this ingredient
2 celery stalks (and greens) chopped Ask a question about this ingredient
2 carrots, chopped Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
4 cups Tuscan (black) kale, or regular kale, center stem removed and roughly chopped Ask a question about this ingredient
2 leeks, white only, cleaned and chopped Ask a question about this ingredient
2 tablespoons fresh rosemary, minced Ask a question about this ingredient
2 tablespoons fresh Thyme, minced Ask a question about this ingredient
extra chicken broth Ask a question about this ingredient
2 tablespoons tomato paste Ask a question about this ingredient
2 turnips, peeled and cubed Ask a question about this ingredient
2 (15oz.) cans diced tomatoes Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
red chili flakes to taste, optional Ask a question about this ingredient
1 loaf ciabatta bread, sliced and toasted with a brush of olive oil on each slice Ask a question about this ingredient
Extra Virgin Olive Oil, to taste Ask a question about this ingredient
freshly ground black pepper to taste Ask a question about this ingredient
Let beans rest overnight covered in cold water. Drain beans, cover with chicken broth and simmer until tender, about 2 hours.
Ask a question about this stepCover the bottom of your large soup pot with a good amount of olive oil. Saute sausage until it loses its pink color. Add onions, celery and carrots. Saute until onions become translucent and vegetables soften. Add the kale, leeks, garlic, rosemary and thyme. Stir and cook a few minutes. Add enough chicken broth to cover your vegetables.
Ask a question about this stepAdd tomato paste, turnips, diced tomatoes, pepper and salt, and chili flakes (optional), stirring to mix, and cook slowly for 40 minutes.
Ask a question about this stepAdd half the cooked beans with their cooking liquid. Mash the rest of the beans and add to thicken the soup.
Ask a question about this stepWhen ready to serve, place slice of bread in bowl and cover with soup. Add olive oil and ground pepper individually to taste.
Ask a question about this stepI have found this soup to be even better the second day. Bon Appetito!
Ask a question about this stepMmmm. I love a good, thick ribollita. This sounds delicious!
Thanks, Margy! This is a family favorite!