Italian Sausage Ribollita

Ingredients

• 3 oz Kale
• 2 Shallots
• 3 oz Carrot
• 15 oz Cannellini Beans
• 2 Garlic Cloves
• 1 Mini Baguette
• 2 Italian Sausage Links
• 2 fl. oz. White Cooking Wine
• 14 ½ oz Diced Tomatoes
• 1 ½ oz Grated Parmesan Cheese
• Olive Oil
• Salt Pepper
• like the beans and cheese you will
• find in this recipe.
• Stem kale and coarsely chop. Peel and halve shallots.

Instructions

1. 1

   Cooking Spray: Medium Oven-Safe Non-Stick

2. 2

   Cook Within: Boost flavor by getting a good caramelization on the sausages. Place sausages in the hot pan, gently press in place for about 30 seconds, then don’t touch for 2-3 Tuscan cuisine is known for its simplicity and its use of ingredients like the beans and cheese you will find in this recipe.

3. 3

   Prepare the Ingredients: Stem kale and coarsely chop. Peel and halve shallots. Cut into ¼” dice. Peel, trim, and cut carrot into ½” dice. Drain and rinse beans. Mince garlic. Halve baguette lengthwise. Rinse sausages and pat dry.

4. 4

   Finish the Stew: Place seared sausages on top of stew, browned side up. Place pan in oven and roast until sausage reaches minimum internal temperature of 145 degrees, 10-12 minutes. Remove from oven, taste, and season with salt and pepper if desired. Rest sausages at least 3 minutes. While stew cooks, make garlic bread.

5. 5

   Sear the Sausages: medium-high heat. Add 1 tsp. olive oil and sausages to hot pan. Sear until golden brown, 3-4 minutes. Flip, cook 2 minutes, and remove to a plate. Sausages will finish cooking in a later step. Reserve pan; no need to

6. 6

   Make the Garlic Bread: Spread remaining garlic on cut side of each baguette and drizzle with 1 tsp. olive oil. Place on prepared minutes. Quarter baguette if desired. Return pan used to sear sausages to medium-high heat. Add 1 tsp. olive oil, shallots, carrots, and ½ tsp. salt to hot pan. Cook, stirring occasionally, 2-3 minutes. Add half the garlic (reserve remaining for garlic bread) and cook until fragrant, 1 minute. Add white wine, bring to a boil, and cook 1 minute. Add kale, beans, ½ cup water, and diced tomatoes. Return to a boil and stir in half the Parmesan (reserve remaining for garnish).

7. 7

   Plate the Dish: Using a fork to hold hot sausages, slice into ¼” thick pieces. Sprinkle stew with remaining Parmesan cheese and place sausages on top. Serve garlic bread recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • If you don’t have an oven-safe pan, use a medium oven-safe casserole dish prepared with same amount of time. twice. Half is added to stew and remaining is added to twice. Half is added to stew and remaining garnishes dish. the recipe before you start–we promise it will be time