Rodney Strong

Please Verify Your Age

By clicking Enter, you are confirming
that you are of legal drinking age.


Enter
Back to Top

Ribollita

Pair with your favorite Rodney Strong Wine

Ingredients

3 tablespoons olive oil 1 cup torn day-old rustic bread Kosher salt 8 oz sweet Italian sausage 1 cup yellow onion, small diced 3/4 cup carrots, peeled and small diced 3/4 cup celery small diced 1 tablespoon garlic, thinly sliced pinch chili flakes 1 bunch lacinato kale; cleaned, deribbed and torn to bite-sized pieces 1 cup chardonnay 1 cup diced san marzano tomatoes 1 cup cooked cannelini beans 4 cups parmesan broth Shaved parmesan Extra virgin olive oil

Directions

Preheat oven to 350°F.

In a skillet, heat the olive oil and toss in the bread cubes to toast; season with salt. Toast, stirring occasionally, until golden brown and crunchy, about 15 minutes. Let croutons cool.

Heat a heavy-bottomed soup pot over medium-high heat and brown sausage, breaking up with a wooden spoon, about 5 minutes.

Add onion, carrots, celery, garlic, and red pepper flakes. Cook, stirring occasionally, until vegetables are tender, 20–25 minutes.

Add kale, wine, tomatoes, beans, and parmesan broth, and bring to a boil. Reduce heat and simmer for an additional 45 minutes.

Ladle out soup and top with croutons.

Serve topped with Parmesan and drizzled with good olive oil.

Parmesan Broth

6 cups water 8 ounces parmesan cheese rinds 1/2 fennel bulb, halved 1 yellow onion, peeled and quartered 4 cloves garlic, peeled 10 peppercorns 1 teaspoon coriander seed, toasted and smashed 1/2 bunch parsley stems Kosher salt

Bring all ingredients to a boil in a large pot, and reduce to a simmer for one 1 1/2 hours.

Adjust seasoning as needed with salt, and pour through a fine mesh strainer.