Made with ham hocks and filled with greens, this white bean soup is an easy dinner option that's sure to fill you up.
Serves44
Cook time2 hr2 hour
Prep time10 mins10 minutes
Ingredients
1 small ham hock (about 750g)
375g pkt dried white beans
6 garlic cloves, 3 smashed, 3 sliced
2 bay leaves
3 tbs extra virgin olive oil, plus more for drizzling
1 bunch baby broccoli, roughly chopped
½ tsp crushed red chilli flakes
2 tbs finely grated parmesan
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Stand the ham hock upright on a cutting board. Using a sharp knife in a downward sawing motion, cut off the rind. Cut the exposed meat from the bone into large chunks.
Step 2
In a large heavy pot, combine 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 reduce heat to medium-low and simmer, partially covered, occasionally stirring, for about 1¾ hours or until beans are very tender.
Step 3
Using tongs, remove the ham hock meat and bone from the soup. Remove any remaining meat from the bone, then discard the bone and set the meat aside to cool slightly. Shred the meat into bite-sized pieces, discarding any cartilage. Return the shredded meat to the soup.
Step 4
In a large heavy frying pan, heat the oil over medium heat. Add the sliced garlic and cook for about 3 mins or until golden. Increase the heat to medium-high heat. Add the broccoli and chilli flakes and cook, stirring, for 2 mins or until the broccoli is crisp-tender. Season to taste with salt. Divide soup among bowls. Top each bowl of soup with the broccoli mixture. Sprinkle with the parmesan and drizzle with more oil. Serve immediately.
3 tbs extra virgin olive oil, plus more for drizzling
1 bunch baby broccoli, roughly chopped
½ tsp crushed red chilli flakes
2 tbs finely grated parmesan
Description
Made with ham hocks and filled with greens, this white bean soup is an easy dinner option that's sure to fill you up.
Method
Step 1
Stand the ham hock upright on a cutting board. Using a sharp knife in a downward sawing motion, cut off the rind. Cut the exposed meat from the bone into large chunks.
Step 2
In a large heavy pot, combine 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 reduce heat to medium-low and simmer, partially covered, occasionally stirring, for about 1¾ hours or until beans are very tender.
Step 3
Using tongs, remove the ham hock meat and bone from the soup. Remove any remaining meat from the bone, then discard the bone and set the meat aside to cool slightly. Shred the meat into bite-sized pieces, discarding any cartilage. Return the shredded meat to the soup.
Step 4
In a large heavy frying pan, heat the oil over medium heat. Add the sliced garlic and cook for about 3 mins or until golden. Increase the heat to medium-high heat. Add the broccoli and chilli flakes and cook, stirring, for 2 mins or until the broccoli is crisp-tender. Season to taste with salt. Divide soup among bowls. Top each bowl of soup with the broccoli mixture. Sprinkle with the parmesan and drizzle with more oil. Serve immediately.
