La Ribollita Tuscan Bean Soup Au Gratin

Tablespoon Olive oil; plus

/4 Cup Olive oil

Tablespoon Chopped garlic

Cup Minced onions

Carrot; finely chopped

Celery stalk; finely chopped

Cup Finely−chopped leeks; white part only

Hot chili pepper; stemmed, minced

Medium Ham hocks −; (abt 3 to 4 oz ea)

Pound White beans; soaked overnight,

And drained

Tablespoon Finely−chopped rosemary

Sprigs Fresh thyme

Bay leaves

0 Cup Chicken stock

Garlic cloves; crushed

Teaspoon Chopped thyme

Slice Italian bread; toasted

Cup Grated Parmesan cheese

Small Onion; thinly sliced

Chopped fresh parsley; for garnish

Preheat the oven to 375 degrees. In a gallon stock pot, heat 2 tablespoons

olive oil. When the oil is hot, add the garlic, onions, carrots, celery,

leeks and pepper. Saute for 2 minutes. Season with salt and pepper. Add the

ham hocks and saute for 1 minute. Add the beans, rosemary, thyme sprigs and

bay leaves. Stir in the chicken stock and bring up to a boil. Reduce to a

simmer and cook for about 2 hours or until the beans are tender. Remove the

ham hocks, thyme sprigs, and bay leaves. Using a hand held−blender, puree

half of the bean mixture. Pick the meat from the ham hock and return the

meat to the bean mixture. Season the beans with salt and pepper. In a saute

pan, heat the remaining olive oil. Add the crushed garlic cloves and chopped

thyme and simmer for 1 minute to infuse the oil. Remove the pan from the

heat and discard the garlic cloves. Stir half of the olive oil mixture into

the bean mixture. Line a fireproof tureen with the toasted bread slices.

Sprinkle the bread with half of the cheese. Ladle the bean mixture over the

toasted bread. Cover the bean mixture with the onion slices, the remaining

infused olive oil and cheese. Place the tureen in the oven and cook for 30

minutes. Remove from the oven and serve. Garnish with chopped parsley. This

recipe yields about 8 servings.

La Ribollita Tuscan Bean Soup Au Gratin

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