| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 3 (12-ounce) jars cannellini beans
- 1/2 cup extra-virgin olive oil, divided
- 1/2 pound smoked ham hock or 1/2 pound chunk prosciutto
- 3 cloves garlic, chopped, plus 1 whole clove
- 6 cups water, divided
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 leek, white and light green only, minced and rinsed
- 1 yellow onion, minced
- 1 carrot, small diced
- 1 celery stalk, small diced
- 2 bay leaf
- 1 pound Tuscan black cabbage, chopped
- 1/2 pound napa cabbage, chopped
- 3/4 cup, tomato puree
- 6 slices Italian bread, sliced 1/2-inch thick
- Freshly grated Parmesan
Instructions
- 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.
Reviews
why is it called “Olive Harvest?”
water soup? The spices were literally non existent. I find it impossible to believe there hasn’t been a review of this in almost 10 years? I added salt pepper, and tried my best to make it palatable but where does anyone think the flavor comes from? All from the ham hock? ham broth? honestly the veggies are cooked to death and no papper even?
This dish was amazing and scrumptious!
Excellent dish! My four young children could not get enough of it!
I am a big foodie & am very good at peasant cooking, plus the other end of the spectrum. This is a superb offering for a simple yet something even more, be it your starter or main dish. I found my smoked ham hock skinless so a bit less fat. Agree no salt needed. Upped my veggies a bit – one more of each. In my store had Lacinato Kale and I used two bunches ? I forgot the Napa cabbage. Thank you Michael!
Fabulous recipe that wasn’t hard to follow. Will definitely be making this again…
Like other reviewers, I couldn’t find black cabbage. I really struck out becuase I couldn’t even find napa cabbage. I used 1 lb of Kale and 1 small head of escarole instead and it came out very well. Other modifications I made were to use 2 stalks of celery, 1 whole cup of tomato puree, and 4 cans of beans instead of 3. I also wanted more of a soupy consistency so I used 8 cups of water instead of 6. Everything came out fabulously. I’ve made it twice now.
Great soup! Followed recipe exactly and it was perfect!
The Tuscan Kale or Cabbage is also known as Lacinato Kale or Dinosaur Kale, it really is worth looking for it, the soup is absolutely delicous. Thanks Michael!
I’ve made this soup twice and loved it both times. The only changes I made the first time was to serve the toasted bread on the side and I used collard greens since black cabbage was not available. The next time I used a smoked turkey leg instead if the ham hock, to cut down on the fat content , in my opinion, it was even better. It is a soup I wouldn’t hesitate to serve to guests. Thanks Michael.