1 large ham hock
1 onion, sliced
1 carrot, peeled and sliced
1 celery stick, sliced
Large handful of fresh herbs , roughly chopped
(I used lemon balm, basil, parsley and garlic)
2 tbsp olive oil
1 leek, sliced
1 red onion, sliced
2 carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1.5 litres homemade ham stock
400g tin diced tomatoes
400g tin cannellini beans, drained and rinsed
Large handful of fresh herbs, finely chopped (lemon balm, basil, parsley and garlic)
75g elbow pasta, cooked al dente
1-2 cups shredded ham from the hock
Fresh parsely sprigs to serveMethod:
- Place all stock ingredients in a large pot, cover with water and cook on low heat (do not add salt as the ham will already be quite salty). Slowly cook for a few hours (at least 2 hours, or as long as you want- the longer you cook it the more intense flavours).
- Strain the stock through a colander into a large container/ bowl/ pot. Keep the hock, shred the ham and set aside.
- Heat oil in a large pot over medium-high heat. Saute the onion and leek for 5 minutes, or onion has softened. Add the remander of the vegetables (sans beans tomatoes) and cook on low heat for 5 minutes. Add stock and tomatoes and bring to the boil, cook for 3 mins then turn down the heat and simmer for at least 30 mins.
- Add beans, pasta and ham. Stir through and allow to simmer for a further 5 minutes. Remove from heat, ladle into deep bowls and serve with parsley sprig.
*****NOTE: The stock can be eaten as a clear liquid soup on its own as well!!!*****