Ribollita With Sausage and Kale

• chicken stock, divided↗8 cups
• cooked cannellini beans or 2 cups canned cannellini beans, divided↗2 cups
• tuscan bread, cut in 1-inch cubes and divided (about 5 cups)↗3⁄4 lb
• extra-virgin olive oil, divided↗3 tablespoons
• Italian sausage, casing removed and crumbled↗1⁄4 lb
• medium onion, chopped (1 cup)↗1⁄2
• small carrots, chopped (1/3 cup)↗2
• celery ribs, chopped (1/2 cup)↗2
• garlic cloves, minced↗3
• tomato paste↗1 tablespoon
• tuscan kale, cut in chiffonade (4 cups packed)↗1
• (14 ounce) can diced tomatoes, in their juice1
• parmesan cheese, grated (about 1 cup)↗1⁄8 lb

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 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. 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. 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. 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. 6

   Divide soup among serving bowls and top with croutons. Drizzle with more olive oil and serve with more Parmesan passed alongside.