Italian Sausage Ribollita

with cannellini beans, kale, and garlic bread

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Ah, Tuscany. The cradle of the Italian Renaissance, the region was home to the Medicis, Da Vinci, and Dante. But Da Vinci has nothing on da Ribollita, which was also born in Tuscany. In our version, kale, tomatoes, beans, and sausage combine into a stew that soothes, warms, and delivers on rich, complex flavor. Leonardo may have painted the Last Supper, but he never had supper like this.

In Your Box (serves 2)

  • 3 oz. Kale
  • 2 Shallots
  • 3 oz. Carrot
  • 15 oz. Cannellini Beans
  • 2 Garlic Cloves
  • Info
    1 Mini Baguette
  • 8 oz. Italian Sausage Links
  • 2 fl. oz. White Cooking Wine
  • 14½ oz. Diced Tomatoes
  • Info
    1½ oz. Grated Parmesan Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    796
  • Carbohydrates
    91g
  • Fat
    27g
  • Protein
    44g
  • Sodium
    2343mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    Sear the Sausages

    Place a medium oven-safe non-stick pan over 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 wipe clean.

  • 3

    Begin the Stew

    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).

  • 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

    Make the Garlic Bread

    Spread remaining garlic on cut side of each baguette and drizzle with 1 tsp. olive oil. Place on prepared baking sheet and bake until golden brown, 3-5 minutes. Quarter baguette if desired.

  • 6

    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 on the side.

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