La Ribollita Tuscan Bean Soup Au Gratin Recipe
Servings: 8
Ingredients
- 2 Tbsp. Extra virgin olive oil plus
- 3/4 c. Extra virgin olive oil
- 2 Tbsp. Minced garlic
- 2 c. Chopped onions
- 1 x Carrot finely minced
- 1 x Celery stalk finely minced
- 1 c. Finely-minced leeks, white part only
- 1 x Warm chili pepper stemmed, chopped
- 2 med Ham hocks - (abt 3 to 4 ounce ea)
- 1 lb White beans soaked overnight, and liquid removed
- 2 Tbsp. Finely-minced rosemary
- 3 sprg Fresh thyme
- 2 x Bay leaves
- 10 c. Chicken stock
- 2 x Garlic cloves crushed
- 1 tsp Minced thyme
- 8 slc Italian bread toasted
- 1 c. Grated Parmesan cheese
- 1 sm Onion thinly sliced Minced fresh parsley for garnish
Directions
- Preheat the oven to 375 degrees.
- In a gallon stock pot, heat 2 Tbsp. extra virgin olive oil. When the oil is warm, add in the garlic, onions, carrots, celery, leeks and pepper. Saute/fry for 2 min. Season with salt and pepper. Add in the ham hocks and saute/fry for 1 minute. Add in 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 hrs or possibly till the beans are tender. Remove the ham hocks, thyme sprigs, and bay leaves. Using a hand held-blender, puree half of the bean mix. Pick the meat from the ham hock and return the meat to the bean mix. Season the beans with salt and pepper.
- In a saute/fry pan, heat the remaining extra virgin olive oil. Add in the crushed garlic cloves and minced thyme and simmer for 1 minute to infuse the oil. Remove the pan from the heat and throw away the garlic cloves. Stir half of the extra virgin olive oil mix into the bean mix.
- Line a fireproof tureen with the toasted bread slices. Sprinkle the bread with half of the cheese. Ladle the bean mix over the toasted bread. Cover the bean mix with the onion slices, the remaining infused extra virgin olive oil and cheese. Place the tureen in the oven and cook for 30 min. Remove from the oven and serve. Garnish with minced parsley.
- This recipe yields about 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 516g | |
| Recipe makes 8 servings | |
| Calories 689 | |
| Calories from Fat 260 | 38% |
| Total Fat 29.39g | 37% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 1096mg | 46% |
| Potassium 1481mg | 42% |
| Total Carbs 79.14g | 21% |
| Dietary Fiber 13.0g | 43% |
| Sugars 5.43g | 4% |
| Protein 29.42g | 47% |
