La Ribollita Tuscan Bean Soup Au Gratin
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Olive oil; plus 3/4 cup olive oil |
| 2 | tb | Chopped garlic |
| 2 | c | Minced onions |
| 1 | Carrot; finely chopped | |
| 1 | Celery stalk; finely chopped | |
| 1 | c | Finely chopped leeks; white part only |
| 1 | Hot chili pepper; stemmed and minced | |
| 2 | md | Ham hocks; about 3 to 4 ounces each |
| 1 | lb | White beans; soaked overnight and drained |
| 2 | tb | Finely chopped rosemary |
| 3 | Sprigs of fresh thyme | |
| 2 | Bay leaves | |
| 10 | c | Chicken stock |
| 2 | Garlic cloves; crushed | |
| 1 | ts | Chopped thyme |
| 8 | sl | Italian bread; toasted |
| 1 | c | Grated Parmesan cheese |
| 1 | sm | Onion; thinly sliced |
| GARNISH | ||
| Chopped fresh parsley |
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