Olive Harvest Ribolita (Michael Chiarello)
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 3 (1020.58 g) jar cannellini beans
- 118.29 ml olive oil, divided
- 226.79 g ham hock (or 1/2 lb. chunk prosciutto)
- 3 garlic cloves (chopped)
- 1 garlic clove (whole)
- 1419.54 ml 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
- 453.59 g cavolo nero (chopped-if available use Italian Black Cabbage)
- 226.79 g napa cabbage (chopped)
- 177.44 ml tomato puree
- 6 slice Italian bread (sliced 1/2-inch thick)
- parmesan cheese
directions
- Drain beans and gently rinse with cold water.
- 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.
- 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.
- 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.
- When read to eat, bring soup back to a simmer.
- 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.
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RECIPE SUBMITTED BY
BakinBaby
Cave Creek, Arizona