Ribollita

Ingredients

• red chili flakes to taste, optionalTBD
• extra virgin olive oil, to tasteTBD
• 2 pounds italian sausage, 1 sweet, 1 hotTBD
• 1 loaf ciabatta bread, sliced and toasted with a brush of olive oil on each sliceTBD
• 2 (15oz.) cans diced tomatoesTBD
• salt and pepper to tasteTBD
• 1 large sweet onion, dicedTBD
• 1 pound dried cannellinni beans* orTBD
• 2 tablespoons fresh thyme, mincedTBD
• 2 garlic cloves, mincedTBD
• freshly ground black pepper to tasteTBD
• 2 turnips, peeled and cubedTBD
• 4 cups tuscan (black) kale, or regular kale, center stem removed and roughly choppedTBD
• 2 leeks, white only, cleaned and choppedTBD
• 2 tablespoons tomato pasteTBD
• 2 (15oz.) cans prepared cannellini beansTBD
• 2 tablespoons fresh rosemary, mincedTBD
• 2 carrots, choppedTBD
• extra chicken brothTBD
• 2 celery stalks (and greens) choppedTBD
• 32 ounces chicken brothTBD