Hearty Italian Sausage and Kale Ribollita with Parmesan Croutons

Ribollita is a classic Italian stew that traditionally combines white beans, vegetables and stale bread to create a thick, satisfying soup. This version adds savory Italian sausage for extra heartiness, along with tender kale and a rich tomato broth.

Topped with crispy ciabatta croutons baked with Parmesan cheese, every spoonful is packed with flavor and texture. It’s a nutritious, warming meal that’s perfect for cozy dinners.

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Ingredients

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 box Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 box Cannellini BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat oven to 400°F. Halve, peel and finely chop the red onion. Peel and finely chop the carrot. Mince the garlic. Drain and rinse half of the cannellini beans (reserve the rest for another use).
2. Heat a drizzle of olive oil in a large pot over medium-high heat. Add the chopped carrot, onion, garlic and a pinch of chili flakes (adjust to taste). Season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 3-5 minutes. Add half of the Italian sausage (save the rest for another use), breaking it into pieces with a spoon. Cook until browned, 3-4 minutes.
3. Add the diced tomatoes, drained cannellini beans, chicken stock concentrate and 3 cups of water to the pot. Bring to a boil, then reduce heat to medium and let simmer for about 10 minutes.
4. Meanwhile, halve the ciabatta horizontally and place on a baking sheet. Drizzle with olive oil and sprinkle with Parmesan cheese. Bake until the cheese has melted, about 5 minutes.
5. Add the kale to the pot, cover and cook until wilted, about 3 minutes. Season with salt and pepper to taste.
6. Let the ciabatta cool slightly, then cut into cubes. Ladle the soup into bowls and top with the Parmesan croutons. For extra flavor, press the croutons into the broth to soak up the liquid. Enjoy!

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage or use a spicy variety for extra heat.

What can I use instead of ciabatta?

Any crusty bread like sourdough or French bread works well for the croutons.

How do I store leftovers?

Store the soup and croutons separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup on the stovetop and add croutons just before serving.