Smoked Ham Hock, Tomato and Cannellini Bean Soup with Pesto
Ingredients
Method
Place the ham hock in a large saucepan and cover with cold water.
Bring to the boil and simmer gently for about an hour, or until the meat is falling off the bone. Remove the hock and allow to cool. Reduce the liquid to about 500ml. Once the ham hock has cooled, shred or chop the meat into rough pieces.
Saute the onion, carrot, celery and garlic in olive oil until soft.
Add the tomato paste and continue to cook for another 2 minutes.
Add the bay leaves, diced tomatoes, cannellini beans chopped ham hock and reserved ham stock and simmer for 30 minutes. Season well with salt and black pepper, and serve with a spoonful of pesto and some toasted sourdough bread.
Ingredients
Directions
Place the ham hock in a large saucepan and cover with cold water.
Bring to the boil and simmer gently for about an hour, or until the meat is falling off the bone. Remove the hock and allow to cool. Reduce the liquid to about 500ml. Once the ham hock has cooled, shred or chop the meat into rough pieces.
Saute the onion, carrot, celery and garlic in olive oil until soft.
Add the tomato paste and continue to cook for another 2 minutes.
Add the bay leaves, diced tomatoes, cannellini beans chopped ham hock and reserved ham stock and simmer for 30 minutes. Season well with salt and black pepper, and serve with a spoonful of pesto and some toasted sourdough bread.