Olive Harvest Ribolita (Michael Chiarello)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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