This soup is a winter staple in our home.
We use whatever vegetables we have left over. It is simple and delicious.
Stock:
1 large ham hock
1 onion sliced
1 carrot, peeled and chopped
1 celery stick, sliced
Fresh herbs
Soup:
2 tablespoons olive oil
1 leek, sliced
1 red onion, sliced
2 carrots, peeled and sliced
2 celery stalk, sliced
2 medium potatoes, peeled and diced
1.5 litres homemade ham stock
400 g tin tomatoes
400 g tin of cannellini beans, drained and rinsed
100g pasta of choice
1-2 cups of shredded ham from the hock
Fresh basil pesto to serve
Method:
For the stock, place ingredients in a stock pot and cover with water and cook over a low heat for a few hours. Take out the hock and put aside. Strain the stock through a strainer. Shred the meat from the hock and keep aside.
For the soup, heat oil in a large pot, add the vegetables and saute for a few minutes. Add the stock and tomatoes and bring to the boil. Turn down the heat and simmer for 30 minutes. Add beans, pasta and ham heat through. Remove from the heat . Add the basil pesto to serve.
Serves 4-6