Ribollita With Sausage And Kale - cooking recipe

Ingredients

8 cups chicken stock, divided
2 cups cooked cannellini beans or 2 cups canned cannellini beans, divided
3/4 lb tuscan bread, cut in 1-inch cubes and divided (about 5 cups)
3 tablespoons extra-virgin olive oil, divided
1/4 lb Italian sausage, casing removed and crumbled
1/2 medium onion, chopped (1 cup)
2 small carrots, chopped (1/3 cup)
2 celery ribs, chopped (1/2 cup)
3 garlic cloves, minced
1 tablespoon tomato paste
1 bunch tuscan kale, cut in chiffonade (4 cups packed)
1 (14 ounce) can diced tomatoes, in their juice
1/8 lb parmesan cheese, grated (about 1 cup)

Preparation

Preheat oven to 350\u00b0F.
In a blender, combine 1 c chicken stock, 1 c cannellini beans and 1 c bread cubes. Puree until smooth and set aside.
In a large pot over medium-high heat, cook sausage in 1 tbsp olive oil, stirring frequently, until sausage begins to brown, about 5 minute Add onion, carrot and celery and cook until soft, 5-8 minutes. Add garlic, tomato paste and kale, and cook, stirring often, until garlic is fragrant and kale is wilted, about 3 minutes more.
Add diced tomatoes, remaining chicken stock, remaning beans, bean-bread puree and Parmesan cheese. Bring to a boil, reduce to a simmer and cook 45 minutes, covered.
Toss remaining bread with remaining olive oil until coat. Spread in one layer on a cookie sheet and bake in preheated oven until crisp and brown, 12-15 minutes.
Divide soup among serving bowls and top with croutons. Drizzle with more olive oil and serve with more Parmesan passed alongside.