Ribollita Soup with Sausage & Toasted Bread

Ingredients

• olive oil, as needed
• 1 lb bulk mild Italian pork sausage
• 1 medium onion, diced
• 4 medium carrots, peeled + diced
• 4 celery stalks, diced
• 6 garlic cloves, finely chopped
• kosher salt
• freshly cracked black pepper
• 2 tbsp tomato paste
• 1/4 tsp red pepper flakes
• 1 cup red wine
• 1 (28 oz) can crushed tomatoes
• 1 qt chicken stock
• 1 parmesan rind
• 1/2 lb fresh sourdough or ciabatta bread, torn into 1/2” pieces
• 1 large bunch green chard, stemmed + roughly chopped
• 1 (15 oz) can cannellini beans, rinsed + drained
• grated parmigiano reggiano cheese, for topping
• torn fresh basil leaves, for topping

Instructions

1. 1

   Heat a large, heavy-bottom pot (or Dutch oven) over medium-high heat. Add enough olive oil to coat the bottom. When the oil is hot, add the sausage. Use a wooden spoon to break it apart into smaller pieces. Season with a pinch of salt. Cook the sausage until browned, about 5 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.

2. 2

   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 or so.

3. 3

   Stir in the tomato paste and red pepper flakes. Cook for a minute, stirring well. Pour in the red wine. Simmer for 2 minutes. Add the crushed tomatoes, chicken stock, parmesan rind, and browned sausage.

4. 4

   Bring the soup to a simmer, and then reduce the heat to medium-low. Simmer the soup for about 30 minutes, stirring occasionally.

5. 5

   Meanwhile, heat a large skillet over medium heat. Coat the bottom with a generous amount of olive oil. Once hot, add the torn bread. Toast until golden and crisp, stirring continuously. Season with a pinch of salt.

6. 6

   Stir the green chard and cannellini beans into the soup. Simmer for another 10 minutes or so. Taste the soup and season with salt as needed.

7. 7

   Place a few pieces of toasted bread into the bottom of each bowl. Ladle the soup over the bread. Top with a few more pieces of bread, a generous amount of grated parmigiano reggiano, and a small handful of torn basil.