Roasted Garlic Ribollita

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.

Step 8: Cook for a further 5 minutes or until the bread has broken down and thickened the soup. Discard the parmesan rind and bay leaves.

Step 9: Ladle the soup into serving bowls and top with nthe chopped parsley leaves and extra parmesan and serve with toasted ciabatta.