Minestrone Soup with Ham Hock
There are many minestrone soup recipes; they all contain some type of vegetables and legumes. But you can also cook minestrone soup with meat and even add pasta at the end to really bulk out the dish. This version is slow-cooked and uses ham hock and tomatoes to flavour and thicken the soup. And it’s dead easy. Grab yourself a large pot, throw everything in, turn it on and walk away while it simmers quietly in the background. It’s cheap to make, while being an excellent winter warmer.
4 sticks celery
1 swede
1 capsicum
2 cloves garlic
2 tbsp oregano
1 ham hock
1 cup Italian soup mix dried beans (soaked overnight)
1l chicken stock
1l water
2 x 400g tins chopped tomatoes
Ingredients
2 onions4 sticks celery
1 swede
1 capsicum
2 cloves garlic
2 tbsp oregano
1 ham hock
1 cup Italian soup mix dried beans (soaked overnight)
1l chicken stock
1l water
2 x 400g tins chopped tomatoes
Method
1. In a large pot add diced vegetables, garlic, oregano, ham hocks, soaked beans and cover with stock, water and tinned tomato. Bring to the boil, skim soup, lower heat and cover. Simmer for 1½ –2 hours.
2. Remove ham hock. Skim soup again. Pick the ham off hock and return to soup, discarding the bone. Season with salt and pepper.
3. Serve in large bowls with chopped parsley and olive oil.Notes
TIP OF THE WEEK
The ham hock needs to cook long and slow to break down the sinews and make it fall off the bone. Once the hock is cooked, peel off and discard the skin, flake the ham into small pieces and drop back into soup. Bacon bones also make a good substitute for ham hock.- Source:
- Who
- Author:
- Stylist:
- ANNETTE FORREST
- Photographer:
- BEN DEARNLEY
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