Ribollita Soup

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
• 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

1. 1

   Preheat oven to 350°F.

2. 2

   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.

3. 3

   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.

4. 4

   Divide croutons among 6 bowls and ladle soup over. Serve topped with Parmesan shavings and drizzled with olive oil.