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One pot

Tuscan-Style Sausage Ribollita

with Kale, White Beans & Pesto Drizzle

Cooking time

20 minutes




790 /serving

Can you feel the warmth of the Tuscan sun? Refuel your body and your soul with this hearty Italian-inspired stew. Ribollita is a dish that’s traditionally made with meat, vegetables and bread (yes, bread in soup!), but we’ve got your back—we’re eschewing the refined carbs to make it densely nutritious. You’ll enjoy every spoonful of this meal-in-a-bowl, filled with tasty sausage slices, white kidney beans, tomatoes, kale and zucchini… even more so knowing it only took you 20 minutes to make.

We will send you:

  • 4 Mild Italian pork sausages (High-protein serving)
  • 200g Zucchini half-moons
  • 15ml Minced garlic
  • 100g Mirepoix
  • 100g Chopped kale
  • 15ml Basil pesto
  • 398ml Tomatoes (canned)
  • 540ml White kidney beans (canned)
  • 60ml Vegetable demi-glace
  • 9.5g Ribollita spice blend (salt, basil, dried tomatoes, fennel, oregano, marjoram, paprika, onion, rosemary, sugar, celery seeds, black pepper, garlic, red bell pepper, green bell pepper, turmeric, cayenne pepper)

Contains: Milk, Sulphites, Cashews, Pine nuts, Wheat

You will need:

Large pot
Salt & pepper
Total Fat
46 g
Saturated Fat
13 g
2910 mg
Total Carbs
56 g
16 g
42 g
15 g
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Cook the sausage
In a large pot, heat a drizzle of oil on medium-high. Add the sausages* and cook, partially covered, 3 to 5 minutes per side, until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pot. Reserve the pot.
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Mise en place
While the sausage cooks, drain and rinse the beans; mash ½ the beans.
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Start the ribollita
In the reserved pot of fond, heat a drizzle of oil on medium-high. Add the garlic and mirepoix to the pot; season with ½ the spice blend. Cook, stirring frequently, 4 to 6 minutes, until beginning to soften. Add the beans (mashed and whole), tomatoes, demi-glace and 1 ½ cups water (double for 4 portions); season with the remaining spice blend and S&P. Bring to a boil; reduce to a simmer and cook, 8 to 10 minutes (10 to 12 minutes for 4 portions), until thickened.
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Finish the ribollita
To the pot of ribollita, add the kale and zucchini. Cook, stirring frequently, 2 to 3 minutes, until the kale has wilted and the zucchini has softened; season with S&P to taste.
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Plate your dish
Thinly slice the sausages into rounds on an angle. Divide the finished ribollita between your bowls. Top with the sliced sausages and a drizzle of pesto. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.