Sausage Ribollita Soup

Name: Sausage Ribollita Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1 lb hot Italian sausage, crumbed and cooked until done; 1 (14 ounce) can whole peeled Italian plum tomatoes; 2 (15 ounce) cans cannellini beans, rinsed, divided; 3 tablespoons extra virgin olive oil, divided; 1 medium leek, halved lengthwise, sliced and cleaned well; 1/4 cup garlic, sliced thin; 1/2 teaspoon fresh ground pepper, divided; 1 cup carrot, diced; 1 cup celery, diced; 1 cup zucchini, diced; 1/4 teaspoon salt, divided; 1 bunch kale or 1 bunch swiss chard, trimmed and cut into 2-inch-wide slices; 1/4 head savoy cabbage or 1/4 head green cabbage, cut into 1-inch cubes; 2 cups russet potatoes, diced; 3 cups vegetable broth; 2 cups water; 1/2 teaspoon dried thyme; 1 bay leaf; 1/8 teaspoon celery seed; crushed red pepper flakes

Submitted by Chef Petunia

"This is an adapted recipe from the March/April Eating Well Magazine. I added a pound of spicy Italian sausage and replaced the water with chicken broth for added richness. Quote from Eating Well: "Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish with extra-virgin olive oil or pepper and grated Parmesan." This is a beautiful, healthy and fulfilling soup."

Download

photo by Chef Petunia

Ready In:: 50mins
Ingredients:: 20
Serves:: 8

ingredients

1 lb hot Italian sausage, crumbed and cooked until done
1 (14 ounce) can whole peeled Italian plum tomatoes
2 (15 ounce) cans cannellini beans, rinsed, divided
3 tablespoons extra virgin olive oil, divided
1 medium leek, halved lengthwise, sliced and cleaned well
¹⁄₄ cup garlic, sliced thin
¹⁄₂ teaspoon fresh ground pepper, divided
1 cup carrot, diced
1 cup celery, diced
1 cup zucchini, diced
¹⁄₄ teaspoon salt, divided
1 bunch kale or 1 bunch swiss chard, trimmed and cut into 2-inch-wide slices
¹⁄₄ head savoy cabbage or 1/4 head green cabbage, cut into 1-inch cubes
2 cups russet potatoes, diced
3 cups vegetable broth
2 cups water
¹⁄₂ teaspoon dried thyme
1 bay leaf
¹⁄₈ teaspoon celery seed
crushed red pepper flakes

directions

Crumble sausage and fry in a pan until no longer pink. Drain on paper towels.
Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside.
Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.
When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add cooked sausage, potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Chef Petunia

Meadville, PA

I love food and I love to cook. I enjoy trying new and different foods and ingredients, enjoy traveling, festivals that gear toward food or drink, camping and being with family & friends. I am a serious cookbook and recipe collector, love my felines and try to balance my life to live to it's fullest.

View Full Profile