1.Heat oil in a large saucepan on medium heat. Add onion, garlic and mixed herbs. Cover and cook, stirring occasionally, for 10 minutes or until onions are tender.
2.Add carrot and celery. Increase heat to high and cook for 4-5 minutes or until mixture begins to brown. Stir in passata, stock, beans and ham hock. Bring to the boil, then reduce heat to low and simmer for 25-30 minutes.
3.Remove ham hock from soup. Peel away skin and fat. Shred the remaining meat, using two forks, and return to soup. Discard bone.
4.Add pasta to soup for final 15 minutes of cooking. Season to taste. Top with grated parmesan. Serve with a crusty roll or toast.
You can buy the ham hock from delis or your butcher. Make a large quantity and store leftover soup in fridge or freezer in individual serving sizes for later lunches.Note