YIELDS

4 Servings

PREP TIME

10 mins

COOK TIME

120 mins

TOTAL TIME

130 mins

White Bean Soup with Pork Hocks

Ingredients

1 Pork Hock
375g Dried White Beans
4 Celery Sticks, roughly chopped
2 Carrots, roughly chopped
3 Garlic Cloves
2 Bay Leaves
½ tsp Red Chilli Flakes
2 tbsp Grated Parmesan
3 tbsp Extra Virgin Olive Oil
Salt & Pepper to taste

Method

1

Place the pork hock upright on a chopping board. Cut off the rind by sawing downward with a sharp knife. Cut the meat from the bone into large chunks.

2

In a large pot, combine beans, hock meat and bone, garlic, chilli flakes, bay leaves, carrots, celery and 10 cups of water. Over medium-high heat, bring to a boil. Then, lower heat to medium-low and simmer, partially covered, stirring occasionally, for approximately 1 3/4 hours or until beans are very tender.

3

Remove the hock meat and bone from the soup. If there is remaining meat on the bone, remove and set it aside. Shred all the meat into bite-sized pieces and return to the soup.

4

Divide soup among bowls, top with parmesan cheese then season with salt & pepper.

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