This is a hearty dish from Tuscany that’s perfect for when the weather starts getting cooler. Great for a crowd.
½ pound dried white beans
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup chopped leeks (white and tender green part)
2 teaspoons dried thyme leaves
1 teaspoon dried rosemary
8 cups water
1 ham hock
Salt and pepper to taste
8 to 10 slices Italian bread, cut 1 inch thick, lightly toasted
Freshly grated Parmesan cheese
Rinse beans and pick over to remove any grit. Cover with cold water and soak for two hours. Drain. In a large pot, heat oil over medium heat. Add onion and cook two to three minutes, or until softened. Add carrots, celery, leeks, thyme, and rosemary. Cook, stirring one minute. Add water, ham hock, and beans. Bring to a boil, reduce heat to low, cover, and simmer, stirring occasionally, one hour or until beans begin to fall apart.
Remove ham hock and discard. Puree half the beans in a food processor or blender; return to soup. Heat through and season with salt and pepper.
To serve, place a toast in each bowl. Ladle hot soup over toast. Pass a bowl of Parmesan cheese on the side. Serves eight to 10.
