Italian Ribollita
with Kale, Italian Sausage and Crispy Croutons
Our take on the beloved ribollita is ideal for this time of year. Italian sausage adds intense flavour to the dish, but our favourite addition is the chili flakes — just a pinch adds enough heat to warm us up!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Saucisse italienne douce, sans boyau
1 pièce(s)
Petit pain ciabatta
(Contient: Gluten)
113 g
Carotte
56 g
Oignon rouge
2 gousse(s)
Ail
100 g
Chou kale, haché
½ boîte(s)
Pâte de tomates
1 boîte(s)
Haricots cannellini
1 cc
Flocons de piment
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Poivre*
pièce(s)
Huile*
Instructions
Preheat your oven to 400°F. Start prepping when your oven comes up to temperature!
Prep: Mince or grate the garlic. Drain and rinse the beans.
Start the ribollita: Heat a large pot over medium heat. Add a drizzle of oil, then the onion, carrot and garlic to the pot. Cook, stirring occasionally, until the veggies have softened, 5-6 min. Add the sausage meat and cook, breaking up the meat into pieces, until meat is no longer pink, 3-4 min.
Add the broth concentrate, tomato paste (DO: measure out) and 4 cups water (double for 4 people) to the pot. Bring to a boil, then reduce to a simmer for 5-10 min.
Prepare the croutons: Meanwhile, halve the ciabatta bun horizontally. Cut into 3/4-inch cubes. On a baking sheet, toss bread cubes with oil and season with pepper. Place the ciabatta on a baking sheet and bake in the centre of the oven until bread is toasted and golden, 3-4 min.
Finish the ribollita: Add the kale, beans and as much chili flakes as you like, to the pot. Cook, covered, until the kale has wilted, 2-3 min. Season with salt and pepper, if desired.
Finish and serve: Ladle the ribollita into bowls and top with the croutons so they soak up all the yummy broth! Enjoy!
LEFTOVER TIP! If you have leftover tomato paste, freeze 1 tbsp portions in plastic wrap (they'll look like bon bons!) Add them to future soups and stews for an extra hit of flavour.
