Garlic-Infused Ribollita
A fragrant version of the rustic stew with extra roasted garlic and extra virgin olive oil.
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Ingredients
- 1/2 cup Extra virgin olive oil
- 12 pieces Garlic cloves, peeled and smashed
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 30 ounces Cannellini beans, drained and rinsed
- 1 bunch Lacinato kale, chopped
- 14 ounces Canned crushed tomatoes
- 6 cups Vegetable broth
- 4 cups Stale sourdough bread, torn into chunks
- 1 teaspoon Dried thyme
- 1/2 cup Parmesan cheese, grated(optional)
Instructions
- 1
In a large heavy-bottomed pot, heat the olive oil over low heat and add the smashed garlic cloves.
- 2
Slowly cook the garlic for about 10 minutes until golden and fragrant, then remove the cloves and set aside, leaving the oil in the pot.
- 3
Increase heat to medium and sauté the onion, carrots, and celery in the garlic-infused oil until softened.
- 4
Stir in the crushed tomatoes, thyme, and half of the cannellini beans; mash the other half of the beans with a fork before adding them to thicken the soup.
- 5
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat and simmer for 20 minutes.
- 6
Add the chopped kale and the reserved golden garlic cloves back into the pot, cooking until the kale is tender.
- 7
Stir in the torn bread chunks and let the soup sit for 10 minutes so the bread absorbs the liquid and creates a thick, porridge-like consistency.
- 8
Serve in bowls with a generous drizzle of fresh olive oil and a sprinkle of Parmesan cheese.
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