La Ribollita Tuscan Bean Soup Au Gratin
Instructions:
- 2 Tablespoon Olive oil; plus
- 3/4 Cup Olive oil
- 2 Tablespoon Chopped garlic
- 2 Cup Minced onions
- 1 Carrot; finely chopped
- 1 Celery stalk; finely chopped
- 1 Cup Finely−chopped leeks; white part only
- 1 Hot chili pepper; stemmed, minced
- 2 Medium Ham hocks −; (abt 3 to 4 oz ea)
- 1 Pound White beans; soaked overnight,
- And drained
- 2 Tablespoon Finely−chopped rosemary
- 3 Sprigs Fresh thyme
- 2 Bay leaves
- 10 Cup Chicken stock
- 2 Garlic cloves; crushed
- 1 Teaspoon Chopped thyme
- 8 Slice Italian bread; toasted
- 1 Cup Grated Parmesan cheese
- 1 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.