Go Back
–+ servings
Print
tuscan ribollita

tuscan ribollita

serves 4
by nancy stone

Ingredients

  • 1 small ciabatta loaf or 2 ciabatta rolls sliced open
  • 4 tbl olive oil
  • ½ cup parmesan cheese
  • 1 large onion chopped
  • 2 carrots chopped
  • 3 cloves garlic minced
  • ¼ tsp red pepper flakes
  • 1 pack hot or sweet sausage removed from casing
  • salt & pepper
  • 1 can diced tomatoes
  • 1 can cannellini beans
  • 3 cups chicken stock
  • 1 bunch kale ribs and stems removed and cut into thin ribbons

Instructions

  1. preheat oven to 400 degrees
  2. drizzle 1 tbl olive oil on ciabatta and sprinkle with parmesan cheese
  3. bake in oven for 5 minutes until toasted and the cheese is melted
  4. cut into cubes
  5. Saute onion, carrot, garlic and red pepper flakes in 3 tbl olive oil until soft 5-6 minutes
  6. Add the sausage and break up and brown 3-4 minutes
  7. Add the tomatoes, cannellini beans and chicken broth
  8. Season with salt & pepper
  9. Simmer for 10 minutes
  10. Add the kale, cover and cook for 3 minutes until wilted
  11. Season again if necessary
  12. Serve topped with parmesan croutons