Ham Ribollita Recipes

TUSCAN OLIVE HARVEST RIBOLITA

Steps:

• Preheat oven to 375 degrees F.
• Drain beans in a colander and gently rinse under cold water.
• With 3 tablespoons of the oil saute the ham hocks, when brown turn over and add 1 clove chopped garlic. Add 3 cups cold water and beans, bring to a boil and simmer for 30 minutes. Add thyme and rosemary sprigs.
• In a soup pot add 1/4 cup oil, and remaining chopped garlic. Cook until light brown and add leek, onion, carrot, celery, and bay leaf. Saute for 8 minutes over medium heat until slightly soft. Add the cabbages and saute for 5 minutes. Add remaining 3 cups water and the tomato puree. Cook for 20 minutes. Add to beans and continue to cook for 20 more minutes. Remove ham hock. When cool chop the meat, and add back to the soup discarding the hock bones.
• Place bread in oven until lightly browned. Remove from oven and rub with a clove of garlic. Brush with remaining olive oil.
• When ready to eat bring the soup back to a simmer and add bread. Stir until well broken up. Serve with a healthy drizzle of olive oil and fresh grated Parmesan.

TUSCAN RIBOLLITA

Steps:

• 1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.
• 2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.
• 3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.

RIBOLLITA

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.