Name: Minestrone with ham
Cook time: 210 min
Total time: 210 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook