Pork
The savoury and slightly salty flavour of smoked ham hock makes for a richly flavoured soup. Add macaroni, cannellini beans and a couple of hours and you’ll be rewarded with wholesome bowls of goodness and plenty of leftovers you can pop in the freezer for another night.
Peel and crush garlic. Finely chop onion. Trim celery and finely chop. Finely chop parsley and sage leaves.
Heat oil in a large saucepan with a lid over medium-high heat. Add garlic, onion, celery, parsley, sage and bay leaves and cook, stirring occasionally, for 5–6 minutes or until vegetables have softened.
Add smoked ham hock and cover with 2 litres water. Bring to the boil, reduce heat to medium-low and simmer for 30 minutes. Drain cannellini beans, add to saucepan, partially cover with lid and simmer for a further 2–21⁄2 hours or until meat falls from bone.
Remove ham hock from soup and carefully shred meat into bite-sized pieces. Discard skin and bones.
Add pasta to soup and cook for 6–7 minutes or until al dente. Return ham meat to soup with spinach leaves and stir until wilted. Season with salt and pepper.
Divide soup between bowls and top with shaved parmesan to serve.
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Wonderful recipes that are delicious and nutritious and good value for money
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Very tasty and quick to cook which is a big help during the week when you are working.
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The recipes are so much better than all other meal kits I’ve tried over the years.
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