Tuscan Style Ribolita with Sausage and Kale

Ribolita translated from Italian means “reboiled”.  Translate “reboiled”  in english equates to “leftovers”.  This is a hearty peasant stew with a thousand Italian family variations.  There are a few core ingredients; tomatoes, kale (dark green variety known as lacinato), cannellini beans, and stale bread.  I did not include the bread in this particular recipe but, you can easily prepare a few toasted croutons with olive oil and Parmesan cheese to top this delicious stew.

The idea behind this stew is to use what you may have leftover from a couple of days of meals.  If you are eating pretty good you will probably have a few vegetables to add to the pot, and maybe even  a leftover baguette from the weekend to make a few croutons.  The stew is versatile and can be made ahead of time and with any variety of vegetables you may have available.

This makes for a big pot on Sunday and a healthy lunch or dinner throughout the week.

Tuscan Style Ribolita with Sausage and Kale
Serve 4-6



 Ingredients:
1-1/2 lbs. sweet or hot Italian sausage (removed from the casings)
2 carrots, peeled and chopped
1 small red onion, chopped
4 cloves of garlic, chopped
8-ounces fresh kale, stemmed, ribbed and chopped
1-28 ounces can diced tomatoes
2-15 ounces cans Cannellini beans, rinsed and drained
2 teaspoons chili pepper flakes
4 cups chicken stock


Directions:
Heat a drizzle of olive oil in a large pot over medium-low heat.  Add onion, carrot, garlic and chili pepper flakes to the pot.  Season with salt and pepper.  Cook, tossing occasionally, for 5-6 minutes, until the vegetables have softened.  Add the sausage and cook, breaking up the meat into pieces, until browned, for 3-4 minutes.

Add the diced tomatoes, cannelloni beans, chicken stock to the pot.  Bring to a boil, then reduce to a simmer for 10-15 minutes.  Season with salt and pepper.

Add the kale to the pot and cook, covered, until the kale has wilted.  Season with salt and pepper, if necessary.

Enjoy!

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