La Ribollita Tuscan Bean Soup Au Gratin

Recipe Ingredients

2 tablespoons	30ml	Olive oil - plus
3/4 cup	177ml	Olive oil
2 tablespoons	30ml	Chopped garlic
2 cups	125g / 4.4oz	Minced onions
1		Carrot - finely chopped
1		Celery stalk - finely chopped
1 cup	146g / 5.1oz	Finely-chopped leeks, white part only
1		Hot chili pepper - stemmed, minced
2		Ham hocks - (abt 3 to 4 oz ea) (medium)
1 lb	454g / 16oz	White beans - soaked overnight,
		And drained
2 tablespoons	30ml	Finely-chopped rosemary
3 sections		Fresh thyme
2		Bay leaves
10 cups	2370ml	Chicken stock
2		Garlic cloves - crushed
1 teaspoon	5ml	Chopped thyme
8		Italian bread - toasted
1 cup	146g / 5.1oz	Grated Parmesan cheese
1 cup	62g / 2.2oz	Onion - thinly sliced (small)
		Chopped fresh parsley - for garnish

Recipe Instructions

Preheat the oven to 375 degrees.

In a gallon stock pot, heat 2 tablespoons olive oil. When the oil is hot, add the garlic, onions, carrots, celery, leeks and pepper. Saute for 2 minutes. Season with salt and pepper. Add the ham hocks and saute for 1 minute. Add 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 hours or until the beans are tender. Remove the ham hocks, thyme sprigs, and bay leaves. Using a hand held-blender, puree half of the bean mixture. Pick the meat from the ham hock and return the meat to the bean mixture. Season the beans with salt and pepper.

In a saute pan, heat the remaining olive oil. Add the crushed garlic cloves and chopped thyme and simmer for 1 minute to infuse the oil. Remove the pan from the heat and discard the garlic cloves. Stir half of the olive oil mixture into the bean mixture.

Line a fireproof tureen with the toasted bread slices. Sprinkle the bread with half of the cheese. Ladle the bean mixture over the toasted bread. Cover the bean mixture with the onion slices, the remaining infused olive oil and cheese. Place the tureen in the oven and cook for 30 minutes. Remove from the oven and serve. Garnish with chopped parsley.

This recipe yields about 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A37 broadcast 04-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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