Olive Harvest Ribolita (Michael Chiarello) - cooking recipe

Ingredients

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 (white 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

Preparation

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.