Ribollita With Italian Sausage Recipe Bon AppÉtit

RIBOLLITA WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 350°. Toss bread and 3 tablespoons oil on a rimmed baking sheet, squeezing to moisten; season with salt. Toast, tossing occasionally, until golden brown and crunchy, 15-18 minutes. Let croutons cool.
• Using your hands, mix sausage and wine in a medium bowl until smooth. Cook in a large saucepan over medium heat, stirring occasionally, until firm but not browned, about 4 minutes.
• Add onion, carrots, celery, anchovies, garlic, and red pepper flakes. Cook, stirring occasionally, until vegetables are tender but still hold their shape, 20-25 minutes. Add kale, tomatoes, beans, and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until kale offers no resistance when bitten and flavors have melded, about 1 hour.
• Just before serving, add vinegar and half of croutons to soup, stirring to break them into smaller pieces. Divide remaining croutons among bowls and ladle soup over. Serve topped with Parmesan and drizzled with more oil.

RIBOLLITA WITH ITALIAN SAUSAGE RECIPE - BON APPÉTIT

Steps:

• http://www.bonappetit.com/recipe/ribollita-with-italian-sausage

RIBOLLITA

Steps:

• Combine 8 cups water, beans, sage, and sliced garlic in large saucepan. Bring to boil; reduce heat to low, cover, and simmer until beans are tender, stirring occasionally and adding more water by 1/4 cupfuls to keep beans submerged, 2 to 2 1/2 hours, depending on age of beans. Add 1 teaspoon sea salt; simmer 10 minutes. Uncover and cool beans in liquid. DO AHEAD: Can be made 1 day ahead. Cover and chill in cooking liquid.
• Heat 3 tablespoons oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cook until onion is translucent, stirring often, about 5 minutes. Add chopped garlic; stir 2 minutes. Add celery, carrot, potato, fennel, and thyme; cook until vegetables are tender and begin to turn brown in spots, stirring often, 15 to 18 minutes. Add kale, chard, cabbage, tomatoes, Parmesan rind, 5 cups water, and 1 teaspoon sea salt. Bring to boil; reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 1 1/2 hours. Add beans with cooking liquid and crushed red pepper. Add 2 cups broth. Season with salt and generous amount of pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
• Add bread to soup and simmer, stirring often to break up bread into smaller pieces and adding more broth by 1/2 cupfuls to thin, if desired. Season with sea salt and pepper.
• Divide ribollita among bowls, drizzle with oil, and serve.
• Also called Tuscan kale, dinosaur kale, lacinato kale, or cavolo nero_, black kale has long, narrow dark green leaves; available at some supermarkets and farmers' markets._