Tuscan Olive Harvest Ribolita 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.

OLIVE HARVEST RIBOLITA (MICHAEL CHIARELLO)

Steps:

• 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.