La Ribollita Tuscan Bean Soup Au Gratin
 

* Exported from BigOven *

La Ribollita Tuscan Bean Soup Au Gratin

Recipe By :Emeril Lagasse
Serving Size :8
Cuisine :
Main Ingred. :
Categories :Soups/Stews Dried Beans

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
2 tablespoon Olive oil --plus
3/4 cup Olive oil
2 tablespoon Chopped garlic
2 cups Minced onions
1 Carrot --finely chopped
1 Celery stalk --finely chopped
1 cup Finely-chopped leeks --white part only
1 Hot chili pepper --stemmed minced
2 medium Ham hocks - --abt 3 to 4 oz ea
1 pound White beans --soaked overnight
and drained
2 tablespoon Finely-chopped rosemary
3 sprigs Fresh thyme
2 Bay leaves
10 cups Chicken stock
2 Garlic cloves --crushed
1 teaspoon Chopped thyme
8 slices Italian bread --toasted
1 cup Grated Parmesan cheese
1 small Onion --thinly sliced
Chopped fresh parsley --for garnish

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.

Recipe Source: Emeril Live with Emeril Lagasse
Formatted for MasterCook by Joe Comiskey,


Per Serving (excluding unknown items): 557 Calories; 28g Fat (46.1%
calories from fat); 21g Protein; 53g Carbohydrate; 11g Dietary Fiber;
8mg Cholesterol; 3006mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean
Meat; 1 1/2 Vegetable; 5 Fat.


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