La Ribollita Tuscan Bean Soup Au Gratin
ItalianPorkIntermediate150 minBy Northstar
Ingredients
Servings
4
- 0.8 cup olive oil, plus 2 tbsp
- 2 tbsp 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 and minced
- 2 medium ham hocks (3 to 4 oz each)
- 1 lb dried white beans, soaked overnight and drained
- 2 tbsp finely chopped rosemary
- 10 cup chicken stock
- 8 slice Italian bread, toasted
- 1 cup grated Parmesan cheese
Instructions
- 1
In a large pot, heat 2 tablespoons olive oil over medium heat. Sauté garlic, onions, carrot, celery, and leeks for 5 minutes. Add chili pepper.
- 2
Add ham hocks, white beans, rosemary, thyme, and bay leaves. Pour in the chicken stock. Bring to a boil.
- 3
Reduce heat and simmer for 1.5 to 2 hours until beans are very tender. Remove ham hocks, pull the meat, and return it to the soup. Discard bones and bay leaves.
- 4
Crush some of the beans against the side of the pot to thicken the soup. Season with salt and pepper.
- 5
In small ovenproof crocks, layer the soup with toasted Italian bread. Drizzle with remaining olive oil and top generously with Parmesan cheese.
- 6
Broil until the cheese is golden and bubbly. Garnish with chopped parsley and serve.
Tags
soup