Name: Slow cooker ham hock minestrone recipe
Prep time: 15 min
Cook time: 255 min
Total time: 270 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 brown onion, finely chopped; 1 carrot, peeled, finely chopped; 2 celery sticks, finely chopped; 1 leek, pale section only, thinly sliced; 2 garlic cloves, crushed; 1 zucchini, finely chopped; 1 large (about 1kg) ham hock; 2 x 400g cans diced tomatoes; 1l chicken stock; 110g soup mix; 90g macaroni; Basil pesto, to serve

Slow cooker ham hock minestrone recipe

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Prep Time:
15 minutes

Cook Time:
255 minutes

Total Time:
270 minutes

Effortlessly make-ahead savory ham hock minestrone - a hearty dish perfect for dinner and leftovers.

Ingredients:

18.20 gm olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
1 zucchini, finely chopped
1 large (about 1kg) ham hock
2 x 400g cans diced tomatoes
1l chicken stock
110g soup mix
90g macaroni
Basil pesto, to serve

Instructions:

In a large frying pan over medium-high heat, heat oil. Add onion, carrot, celery, leek, and garlic. Cook and stir for 5 minutes until the onion softens. Transfer the mixture to a slow cooker. Add zucchini, ham hock, tomato, stock, and soup mix. Cover and cook on high for 4 hours or low for 6 hours until the ham is falling off the bone and the soup mix is tender.
Transfer the ham hock to a heatproof bowl using tongs and allow it to cool slightly for 10 minutes.
Shred the ham using 2 forks, removing the bone and rind, and then put it back into the soup. Season to taste.
Combine the pasta with the soup mixture and cook covered on high heat until al dente, about 30 minutes. Serve the soup in bowls and garnish with pesto before serving.

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