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
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.
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.
You Will Need
Medium Oven-Safe Non-Stick Pan
Before You Cook
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.
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.
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).
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.
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.
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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