Ribollita with Salsiccia – Tuscan Bread Stew with Sausage

Maybe your new favorite bean dish:

Preheat the oven to 220 degrees.

Soak the beans in cold water for one night. Peel the garlic clove and two shallots, dice and sauté in two tablespoons of olive oil until translucent. Drain and add the beans. Add half of the chicken stock and cook until tender with the rosemary sprig.

Rinse cabbage, remove thick leaf veins, cut leaves into bite-sized pieces. Squeeze salsiccia from the skin. Roughly dice carrots, celery and potatoes and sauté in three tablespoons of olive oil with canned tomatoes, salsiccia, cabbage and thyme sprigs. Season well with salt and pepper and pour the rest of the clear soup, simmer with the lid closed for about 20 min on medium heat. Add half of the beans to the vegetables and mash the other half with the stock.

Toast the bread in olive oil until golden brown and crispy, drain on kitchen roll. In an oven-proof dish or several small oven-proof dishes, layer half of the bread, half of the bean puree and half of the vegetable-sausage mixture. Repeat the process. Sprinkle with freshly grated Parmesan cheese and bake on the middle rack for about ten minutes until golden brown. When ready to serve, drizzle generously with olive oil.

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