Ribollita

1: Preheat oven to 450°F.

2: Heat a large Dutch oven on the stove over medium heat. Crumble your sausage and cook until no longer pink. Remove from pot and set aside.

3: Add olive oil, onion, carrots, and celery. Season with 1 tsp salt. Cook, stirring occasionally, for 8 minutes.

4: Meanwhile, crush your tomatoes by hand by pouring them into a mesh strainer over a bowl. Allow the juices to drip into the bowl.

5: Stir in garlic, then stir in crushed tomatoes (saving the juices for later). Cook, stirring occasionally, for 10 minutes.

6: Tear your bread into 1.5” chunks and set aside.

7: Stir in broth, water, tomato juices, and beans. Bring to a simmer, then stir in torn kale leaves. Once wilted, add your sausage back in and stir in 2 handfuls of your bread. Allow everything to simmer for 5 minutes.

8: Top with remaining bread, drizzle with olive oil, and bake for 15-20 minutes until the top is warm and toasted. Serve with parmesan and enjoy!