Recipes

Ham Hock, Tuscan Cabbage & Cannellini Bean Soup

Prep time 30 minutes Cook time 2 hours

Serves 5 people

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Ingredients

  • 1 tablespoon olive oil
  • 1 leek, quartered lengthways, washed and thinly sliced
  • 1 stick celery, thinly sliced
  • 3 garlic cloves, chopped
  • 200g Desiree potatoes, peeled and diced
  • 300g zucchini, diced
  • 400g cannellini beans, drained and rinsed
  • 1 small bunch Tuscan cabbage, trimmed and chopped
  • 60g baby spinach leaves
  • 1/3 cup flat-leaf parsley leaves, chopped

Ham Hock Stock

  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 1 carrot, chopped
  • 1 stick celery, chopped
  • 300g bacon bones
  • 1 x 1.4 kg smoked ham hock
  • 4 sprigs flat-leaf parsley
  • 9 cups water

To Serve

  • Char-grilled sourdough bread, grated parmesan & finely grated lemon zest

Method

  1. 1.
    To make the ham hock stock, heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 3-4 minutes until softened. Add carrot and celery and cook, stirring often, until softened. Add bacon bones, ham hock, parsley and water. Cover and bring to the boil. Reduce heat, cover and gently simmer for 1 hour.
  2. 2.
    Transfer the ham hock to a plate. Strain ham stock (to yield approx. 8 cups stock) into a large bowl and set aside. Wipe pan dry with paper towel.
  3. 3.
    Heat 1 tablespoon oil in the large saucepan over medium heat. Add leek and celery and cook, stirring often, for 4-5 minutes until softening.
  4. 4.
    Add garlic and potatoes and cook, stirring often, for 5 minutes. Add zucchini and 8 cups ham hock stock. Cover and bring to the boil. Reduce heat and simmer for 30-35 minutes until veggies are tender.
  5. 5.
    Meanwhile, remove ham from the hock, discarding skin, bones and fat. Roughly chop ham.
  6. 6.
    Add chopped ham, cannellini beans and Tuscan cabbage to the soup. Simmer for 10 minutes or until Tuscan cabbage wilts.
  7. 7.
    Serve with char-grilled sourdough bread, parmesan and lemon zest.