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White bean soup with ham hocks and greens
White bean soup with ham hocks and greens
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Cozy up with spicy white bean soup topped with fresh parmesan.
Ingredients:
  • 1 small ham hock (about 750g)
  • 375g pkt dried white beans
  • 6 garlic cloves, 3 smashed, 3 sliced
  • 2 bay leaves
  • 54.60 gm extra virgin olive oil, plus more for drizzling
  • 1 bunch baby broccoli, roughly chopped
  • 1/2 tsp crushed red chilli flakes
  • 40.00 ml finely grated parmesan
Instructions:
  • Place the ham hock upright on a cutting board. Using a sharp knife, carefully remove the rind by slicing downwards. Cut the meat into large chunks, separating it from the bone.
  • In a large heavy pot, add the beans, ham hock meat and bone, smashed garlic, bay leaves, and 10 cups (2.5L) of water. Bring to a boil over medium-high heat, then simmer partially covered on medium-low heat, stirring occasionally, for around 1 3/4 hours until beans are very tender.
  • Carefully extract the ham hock meat and bone from the soup using tongs. Separate any remaining meat from the bone, discard the bone, and allow the meat to cool slightly. Shred the meat into bite-sized pieces, ensuring there are no cartilage pieces, then return the shredded meat to the soup.
  • Heat oil in a large heavy frying pan over medium heat. Saute sliced garlic until golden, about 3 mins. Increase heat to medium-high, add broccoli and chili flakes, stir and cook for 2 mins until crisp-tender. Season with salt. Divide soup into bowls, top with broccoli mixture, parmesan, and a drizzle of oil. Serve hot.

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