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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

Description

Food Network Invites You To Try This Tuscan Olive Harvest Ribolita Recipe From Michael Chiarello.

Food Network