Name: Ribollita with Italian Sausage
Yield: 6 Servings
Ingredients: 2 cups coarsely torn day-old sourdough bread; 3 tablespoons olive oil, plus more; Kosher salt; 1 pound sweet Italian sausage, casings removed; 1 cup dry white wine; 1 medium onion, finely chopped; 3 medium carrots, peeled, finely chopped; 3 celery stalks, finely chopped; 2 anchovy fillets packed in oil, drained, chopped; 3 garlic cloves, thinly sliced; 1 teaspoon crushed red pepper flakes; 1 bunch Tuscan kale, ribs removed, leaves torn into 2” pieces; 1 15-oz. can whole peeled tomatoes, drained, finely chopped; 1 15-oz. can cannellini (white kidney) beans, rinsed; 8 cups low-sodium chicken broth; 1 tablespoon red wine vinegar; 4 ounces Parmesan, shaved

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Alex Lau

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

Recipe notes