High-Protein Ribollita with Crumbled Sausage

Steps

1. Heat the oven to 180°C.
2. Break up the chicken sausages with a fork into small pieces. Dice the onion and celery, and thinly slice the garlic.
3. Heat olive oil in a large heavy pan over medium heat. Cook the sausage pieces for 6-7 minutes until browned, then remove with a slotted spoon and set aside.
4. Add the diced onion and celery to the pan with a pinch of salt. Cook, stirring regularly, for 8-10 minutes until soft and caramelised, adding a splash of water if it catches on the pan.
5. Meanwhile, crush the canned tomatoes by hand, chop the cavolo nero, and drain the butter beans.
6. Add the garlic, chilli flakes, and fennel seeds to the caramelised vegetables and cook for 1-2 minutes. Add the tomato purée and bay leaves, and cook for a few more minutes.
7. Add the crushed tomatoes, butter beans, and chicken stock. Bring to a simmer, then add the cavolo nero and simmer for 30 minutes.
8. Meanwhile, toss the bread cubes with olive oil and salt on a baking tray. Roast for 15 minutes until golden brown.
9. To serve, place croutons in the bottom of each bowl and ladle over the soup.
10. Top with grated Parmesan, the crumbled sausage, salt, black pepper, and parsley leaves.