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Tuesday, March 3, 2015

Sausage Ribollita Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 8
  • 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

Recipe

  • 1 crumble sausage and fry in a pan until no longer pink. drain on paper towels.
  • 2 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.
  • 3 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.
  • 4 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.

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