Ribollita Soup with Sausage and Toasted Bread
Ribollita Soup with Sausage and Toasted Bread is a hearty tomato-based soup with wilted green chard, cannellini beans, toasted bread and Italian sausage.
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Cooking tools:
- Heavy-bottom pot
- Dutch oven
- Wooden spoon
- Slotted spoon
- Plate
- Skillet
- Ladle
- Soup bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Stove
- Oven
- Mixing bowl
- Grater
- Kitchen towel
- Serving bowl
Ingredients
- olive oil, as needed
- 1 pound 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 quart chicken stock
- 1 parmesan rind
- 1/2 pound fresh sourdough or ciabatta bread, torn into ½” pieces
- 1 large bunch green chard or kale, stemmed & roughly chopped
- 1 (15 oz) can cannellini beans, rinsed & drained
- grated parmigiano reggiano cheese, for topping
- torn fresh basil leaves, for topping
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