Ribolitta – Tuscan Sausage, Beans and Greens Stew
2 tbsp. Olive Oil
1# Italian Chicken Sausage
2 Garlic Cloves, chopped
1 Onions, diced
1 Bell Peppers, diced
2 Carrots, diced
2 Celery, diced
2 Bay Leaf
¼ tsp. Crushed Red Chilies
2 qt. Chicken Stock
1 Tomato, chopped
14 oz. Northern Beans, Rinsed
1 C Kale, Rinsed and Chopped
1 Zucchini, diced
TT Salt and Pepper
1tsp. Red Wine Vinegar
1tsp. Sugar
½ C Parmesan Reggiano, grated
Heat the olive oil in a large pot, brown the turkey sausage on all sides and remove. Add the next eight ingredients and sauté for 5 minutes. Add the chicken stock and bring to a simmer. Chop the sausage and add it to the pot. Add the beans, greens and tomato and simmer for 25 minutes. Add the zucchini and cook for 10 minutes. Season the soup with salt and pepper, vinegar and sugar. Garnish with Parmesan cheese and serve with crusty bread.