Tuscan Ribollita with Kale, Italian Sausage, and Parmesan Croutons
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Tuscan Ribollita with Kale, Italian Sausage, and Parmesan Croutons

Tuscan Ribollita with Kale, Italian Sausage, and Parmesan Croutons

Our take on the beloved Ribollita is ideal for this time of year. Sweet Italian sausage adds intense flavor to the dish, but our favorite addition is the cheesy croutons—perfect for soaking up all that yummy broth!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

9 ounce

Sweet Italian Pork Sausage

6 ounce


1 unit

Red Onion

2 clove


4 ounce


14 ounce

Diced Tomatoes

13.4 ounce

Cannellini Beans

1 teaspoon

Chili Flakes

1 unit

Chicken Stock Concentrate

1 unit

Ciabatta Bread

(Contains Soy, Wheat)

1 ounce

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories938 kcal
Energy (kJ)3925 kJ
Fat42 g
Saturated Fat13 g
Carbohydrate92 g
Sugar19 g
Dietary Fiber18 g
Protein45 g
Sodium1910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Baking Sheet


strain beans

Preheat the oven to 400 degrees. Halve, peel, and finely chop the onion. Peel and finely chop the carrot. Mince or grate the garlic. Remove and discard the ribs and stems from the kale, then coarsely chop the leaves. Drain and rinse the cannellini beans. Remove the sausage from the casings.

Cook veggies

Heat a drizzle of oil in a large pot over medium-low heat. Add the onion, carrot, garlic, and ¼ teaspoon chili flakes (or less, to taste) to the pot. Season with salt and pepper. Cook, tossing occasionally, for 5-6 minutes, until the veggies have softened. Add the sausage and cook, breaking the meat up into pieces, until browned, for 3-4 minutes.

Add beans

Add the diced tomatoes, cannellini beans, stock concentrate, and 3 cups water to the pot. Bring to a boil, then reduce to a simmer for 10 minutes. Season with salt and pepper.

Bake bread

Prepare the Parmesan croutons: halve the ciabatta horizontally. Drizzle each side with olive oil and sprinkle with the Parmesan cheese. Place the ciabatta on a baking sheet and transfer to the oven for about 5 minutes, or until bread is toasted and cheese has melted.


Add the kale to the pot and cook, covered, until the kale has wilted, for about 3 minutes. Taste and season with salt and pepper, if necessary.


Cut the Parmesan croutons into cubes. Ladle the ribollita into bowls and top with the croutons so they soak up all the yummy broth! Enjoy!