Ingredients
2 Tbsp extra virgin olive oil, plus extra, to drizzle
1 red onion, finely chopped
2 cloves garlic
1L chicken stock
1 ham hock
2 carrots, diced
2 sticks celery, diced
1 small red capsicum, diced
1 desiree potato, peeled, cut into 1cm cubes
1 swede, peeled, cut into 1cm pieces
400g can chopped tomatoes
400g can borlotti beans, drained, rinsed
1 zucchini, cut into 1cm cubes
½ cup small dried pasta (such as macaroni)
½ cup basil leaves
Parmesan chips, to serve
Method
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Heat oil in a large heavybased saucepan over a medium heat. Add onion and garlic, cooking for 5 minutes or until soft. Pour in stock and 2.5L hot water, and bring to a simmer. Carefully add ham hock and cook, partially covered with a lid, for 1 hour or until meat is very tender and falling off the bone.
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Add carrot, celery, capsicum, potato, swede, tomato and beans. Bring to a simmer, cooking for a further 30 minutes.
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Remove pan from heat. Remove ham hock and set aside on a chopping board for 10 minutes. When cool enough to handle, remove and discard skin. Pull ham meat off bone and shred. Discard bone.
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Return shredded ham to pan, along with zucchini and pasta, and stir. Cook for 20 minutes or until pasta is tender. Tear ½ of the basil and add to soup.
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Ladle soup into serving bowls and drizzle over the extra oil. To serve, scatter with remaining basil leaves and top each bowl with a parmesan chip.
