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Olive Harvest Ribolita (Michael Chiarello)

By BakinBaby

Added May 26, 2011 | Recipe #457388

Categories: Stew Soups & stews Ham

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Total Time:

Prep Time:

Cook Time:

1 hrs 20 mins

20 mins

1 hrs

BakinBaby's Note:

This comes from Foodchannel.com, chef Michael Chiarello. The recipe calls for Cavolo Nero (Italian Black Cabbage,Toscano Kale), you can substitute with Swiss Chard,or Kale. . The best time of year to buy toscano kale is after the first frost. If you see it in the supermarket, ask where it came from to ascertain if the kale has gone through a frost or not. Post-frost kale will be tastier than mature kale picked before a frost. The one exception to this is very young (small) leaves, which are naturally tender and good to eat raw, as in salads. Nice way to use up a ham hock. I just watched him make this on tv today, and my goodnes did it look good

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Ingredients:

Servings:

Units: US | Metric

3 (12 ounce) jars cannellini beans
1/2 cup olive oil, divided
1/2 lb ham hock (or 1/2 lb. chunk prosciutto)
3 garlic cloves (chopped)
1 garlic clove (whole)
6 cups water (divided)
1 sprig thyme
1 sprig rosemary
1 leek (white and light green only minced)
1 onion (chopped)
1 carrot (diced)
1 celery rib (diced)
2 bay leaves
1 lb cavolo nero (chopped-if available use Italian Black Cabbage)
1/2 lb napa cabbage (chopped)
3/4 cup tomato puree
6 slices Italian bread (sliced 1/2-inch thick)
parmesan cheese

Directions:

1

Drain beans and gently rinse with cold water.
2

With 3 T. of oil, saute ham hocks, when brown turn over and add 1 garlic clove, add 3 cups cold water, beans, bring to boil, then simmer 30 min.; add thyme and rosemary.
3

In a soup pot; add 1/4 Celsius oil, remaining chopped garlic, cook until light brown; add leek, onion,, carrot, celery and bay leaf; saute for 8 minutes over medium heat, add cabbages and saue for 5 minutes; add remaining 3 Celsius water and tomato puree; cook for 20 min., add to beans and continue to cook for 20 minute more; remove ham hock, when cool chop the meat, set aside.
4

Place bread slices in 375 degree oven, cook until lightly browned, remove from oven and rub with a clove of garlic, brush with olive oil.
5

When read to eat, bring soup back to a simmer.
6

In individual bowls, place toasted bread, chopped ham from ham bone then Soup, Drizzle 1-2 T. of "The best olive oil in the house" on top of soup and sprinkle with fresh grated parmesan cheese.