Roasted Garlic Ribollita

19
Ingredients

15m
Prep Time

30m
Cook Time

45m
Ready In

Recipe: #31008

November 28, 2018

Categories: Anchovy, Cheese Parmesan, Carrot, Potluck, Oven Bake, Fresh Tomatoes, more

recipe by:
ImPat

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original is 4 servings

Metric US

I've Tried It

Nutritional

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

Step 1

Preheat oven to 200C (180C fan forced),

Step 2

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.

Step 3

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.

Step 4

Add the tomatoes and kale and cook, stirring for 2 to 3 minutes or until the kale has wilted.

Step 5

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.

Step 6

While the soup simmers, remove the garlic from the foil, squyeeze the flesh from each clove into a bowl and mash with a fork.

Step 7

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.