Preheat oven to 375 degrees F.
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.