Ribollita With Sausage And Kale

• 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)

1. Preheat oven to 350u0b0F.
2. In a blender, combine 1 c chicken stock, 1 c cannellini beans and 1 c bread cubes. Puree until smooth and set aside.
3. 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.
4. 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.
5. 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.
6. Divide soup among serving bowls and top with croutons. Drizzle with more olive oil and serve with more Parmesan passed alongside.

chicken stock, beans, bread, extravirgin olive oil, italian sausage, onion, carrots, celery, garlic, tomato paste, tuscan kale, tomatoes, parmesan cheese

Taken from www.food.com/recipe/ribollita-with-sausage-and-kale-446464 (may not work)