Name: Ham hock minestrone
Prep time: 15 min
Cook time: 125 min
Total time: 140 min
Yield: 6
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

Soup is a winter classic – warming, hearty, and an opportunity to achieve the perfect balance of grains and vegetables. This recipe is a combination of ham hock soup and minestrone; a brand new take on two traditions that will quickly become a new favourite!

Looking for more comforting soup recipes?

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

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.

Add carrot, celery, capsicum, potato, swede, tomato and beans. Bring to a simmer, cooking for a further 30 minutes.

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.

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.

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.

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Ingredients

Method

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