Preparation time is 10minutes
Cook time is 1hours 50minutes
Total time is 2hours
Serve is for 4 people
Estimated cost per serve is 11.42 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1.20kilograms Bertocchi Meaty Leg Hock
- 1 1/2teaspoons dried Italian herb blend
- 1tablespoons extra virgin olive oil
- 1 brown onion, coarsely chopped
- 2 carrots, coarsely chopped
- 1 stick celery, coarsely chopped
- 2 brushed potatoes, scrubbed, peeled, coarsely chopped
- 2 cloves garlic, crushed
- 800grams white beans, drained, rinsed
- 1teaspoons Tabasco sauce
- 1/4 white sourdough loaf, cut into 1cm cubes
- 10grams parmesan, grated
- 1/4 bunch cotinental parsley, coarsely chopped
Description
This delicious white bean and ham soup is packed with flavour, protein and colour. Plus, it’s even better the next day.
Method
Step 1 of 4
Using a small sharp knife, score ham several times. Place ham and herbs in a large saucepan. Cover with 2L cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer, skimming the surface occasionally, for 1 hour and 30 minutes. Drain ham and reserve liquid. Cool ham. Shred ham and discard hock.
Step 2 of 4
Heat 2 tsp oil in a large saucepan over medium-high heat. Add onion, carrot, celery and potato and cook, stirring for 10 minutes or until tender. Add garlic and cook, stirring for 1 minute or until fragrant. Add reserved cooking liquid to vegetables. Increase heat and bring to the boil. Reduce heat to medium and simmer for 20 minutes or until vegetables are tender. Stir in ham, beans and sauce.
Step 3 of 4
Meanwhile, preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Place sourdough on prepared tray. Drizzle with remaining oil and sprinkle with parmesan. Bake, stirring occasionally, for 8-10 minutes or until bread is golden.
Step 4 of 4
Ladle soup into bowls. Serve soup topped with croutons and parsley.
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