Ribollita

Ingredients

• 1 pound dried cannellinni beans* or
• 2 (15oz.) cans prepared cannellini beans
• 32 ounces chicken broth
• 2 pounds Italian sausage, 1 sweet, 1 hot
• 1 large sweet onion, diced
• 2 celery stalks (and greens) chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 4 cups Tuscan (black) kale, or regular kale, center stem removed and roughly chopped
• 2 leeks, white only, cleaned and chopped
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons fresh Thyme, minced
• extra chicken broth
• 2 tablespoons tomato paste
• 2 turnips, peeled and cubed
• 2 (15oz.) cans diced tomatoes
• salt and pepper to taste
• red chili flakes to taste, optional
• 1 loaf ciabatta bread, sliced and toasted with a brush of olive oil on each slice
• Extra Virgin Olive Oil, to taste
• freshly ground black pepper to taste