Olive Harvest Ribolita (Michael Chiarello)

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   ["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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.