Sausage Ribollita with Kale & Olive Bread

This is an easy one pot, hearty soup that takes less than 45 minutes to make. It also reheats well for delicious leftovers later in the week. This soup is classically vegetarian, but I love to add sausage for some extra protein and flavor. Tuscan white beans, celery, carrot, garlic and onion round out the key ingredients - and I also add chopped kalamata olives and kale. Because I think most savory things can be improved by olives, I also use olive bread here - it really takes this soup to another level.

This dish is a weekly staple in our house year round - have it for dinner straight out of the oven, and then for lunch a day or two later. Just add a splash of water to the bowl before reheating in the microwave (because the bread soaks up a lot of the liquid!).

You can make this soup vegetarian by eliminating the sausage (still tastes amazing) and swapping vegetable stock for the chicken stock. Make it dairy free by skipping the cheese, and gluten free by using gluten free bread.

Serves 6 (or 1-5 w/ varying amounts of leftovers).