Roasted Garlic Ribollita
November 28, 2018
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (538.4 g)
- Calories 433
- Total Fat - 24 g
- Saturated Fat - 6.5 g
- Cholesterol - 25 mg
- Sodium - 936.9 mg
- Total Carbohydrate - 42.1 g
- Dietary Fiber - 7.8 g
- Sugars - 13 g
- Protein - 17.4 g
- Calcium - 517.7 mg
- Iron - 3.6 mg
- Vitamin C - 47.2 mg
- Thiamin - 0.3 mg
Preheat oven to 200C (180C fan forced),
Separate the garlic into cloves and place in the centre of a piece of foil and drizzle with 1 tablespoon of the oil and wrap in the foil to enclose and roast for 20 minutes or until the garlic is very soft.
While the garlic roasts, heat the remaining olive oil and 1 tablespoon of the reserved oil from the anchovy jar in a saucepan over medium heat and add the carrot, onion and celery, and cook, stirring for 3 to 4 minutes or until soft and then add the chopped anchovies, parsley stalks, rosemary, thyme and bay leaves, and cook, stirring, for 1 minutes or until aromatic.
Add the tomatoes and kale and cook, stirring for 2 to 3 minutes or until the kale has wilted.
Add the beans, parmesan rind, stock and 2 cups of water and bring to the boil, then reduce the heat to low and cover and simmer gently for 15 minutes or until the flavours have infused.
While the soup simmers, remove the garlic from the foil, squyeeze the flesh from each clove into a bowl and mash with a fork.
Very finely chop the ciabatta (or wizz in a food processor) and add to the soup with the garlic, grated parmesan and 1 cup hot water and stir until combined and season to taste.
Cook for a further 5 minutes or until the bread has broken down and thickened the soup. Discard the parmesan rind and bay leaves.
Ladle the soup into serving bowls and top with nthe chopped parsley leaves and extra parmesan and serve with toasted ciabatta.
Tips & Variations
No special items needed.