Olive Harvest Ribolita (michael Chiarello)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 ( 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

Recipe

• 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.