Italian Ribollita
with Kale, Italian Sausage and Crispy Croutons- Gluten
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!
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.
