Ingredients
- 2 tablespoons olive oil, plus 3/4 cup olive oil
- 2 tablespoons 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 chile pepper, stemmed and minced
- 2 medium ham hocks, about 3 to 4 ounces each
- 1 pound white beans, soaked overnight and drained
- 2 tablespoons 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
- 1 small onion, thinly sliced
- Garnish: Chopped fresh parsley
Directions
Preheat the oven to 375 degrees F.
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.
















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By billiedog
arizona
on December 20, 2012
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This has become a Christmas Eve tradition at our house... All the family raves about it and request it often....This year I will be using a Honey Baked Ham hambone, think that will add a little extra zing to it, although it is perfection as it is!.... Just love this soup!!!!
By BeckyEntrekin
on September 05, 2012
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Exactly what I was looking for, I modified because there is only two of us and left out leaks and did not top with Onion's.
By lori903
Charlotte, NC
on March 28, 2010
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This is my last cool weather meal of the year, as it is supposed to be in the 80s here next week. I used the ham bone from our Christmas ham, as we froze it for later. This is always great, although I have never served in the tureen with the bread -- we like bread "dipping" in our bean soup, so I serve the bread on the size and some parmesan for the top of the soup. Terrifically seasoned and very very tasty.
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