Recipe

Minestrone with ham

Dec 31, 1974 1:00pm
  • 3 hrs 30 mins cooking
  • Serves 4
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Ingredients

Minestrone with ham
  • 1 (1kg) ham hock
  • 1 (150g) brown onion, quartered
  • 1 (150g) stalk celery, trimmed, coarsely chopped, plus 2 stalks extra, trimmed, finely chopped
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 4 litre (16 cups) water
  • 1 tablespoon olive oil
  • 1 (180g) carrot, finely chopped
  • 3 clove garlic, crushed
  • 1/4 cup (70g) tomato paste
  • 2 (440g) tomatoes, finely chopped
  • 1 (200g) leek, thinly sliced
  • 1 cup (100g) small pasta shells
  • 420 gram canned white beans, rinsed, drained
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup coarsely chopped fresh basil
  • 1/2 cup (40g) flaked parmesan

Method

Minestrone with ham
  • 1
    Preheat oven to 220ºC.
  • 2
    Roast ham hock and onion in a medium baking dish for 30 minutes.
  • 3
    Place hock and onion in a large saucepan with coarsely chopped celery, peppercorns, bay leaf and the water; bring to the boil. Reduce heat; simmer, uncovered, 2 hours.
  • 4
    Remove hock from broth. Strain broth through a muslin-lined sieve or colander into a large heatproof bowl; discard solids. Allow broth to cool. Cover; refrigerate until cold
  • 5
    Remove ham from hock; shred coarsely. Discard bone, fat and skin.
  • 6
    Meanwhile, heat oil in cleaned saucepan over medium heat. Stir carrot and extra celery over heat for 2 minutes. Add ham, garlic, paste and tomato; continue stirring 2 minutes
  • 7
    Discard fat from surface of broth. Pour broth into a large measuring jug; add enough water to make 2 litres (8 cups). Add broth to pan and bring to the boil. Reduce heat and simmer, covered, 20 minutes.
  • 8
    Add leek, pasta and beans to pan; bring to the boil. Reduce heat; simmer, uncovered, until pasta is tender. Remove from heat and stir in herbs. Season to taste.
  • 9
    Serve soup topped with parmesan.

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