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Ingredients
- Stock
- 1 large ham hock
- 1 onion, sliced
- 1 carrot, peeled and sliced
- 1 celery stick, sliced
- Fresh herbs
- Soup
- 2 tbsp olive oil
- 1 leek, sliced
- 1 red onion, sliced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1.5 litres homemade ham stock
- 400g tin diced tomatoes
- 400g tin cannellini beans, drained and rinsed
- 75g tubetti pasta, cooked al dente
- 1-2 cups shredded ham from the hock
- Fresh basil pesto to serve
Method
For the stock, place ingredients in a stock pot, cover with water and cook over a low heat for a few hours (the ham is quite salty so extra salt is not needed). Strain the stock through a colander. Keep the hock, shred the ham and set aside.
For the soup, heat oil in a large pot, add vegetables and saute for a few minutes. Add stock and tomatoes and bring to the boil. Turn down the heat and simmer for 30 minutes. Add beans, pasta and ham and heat through.
Remove from heat, ladle into deep bowls, add a spoonful of basil pesto and serve.
