Ingredients (~8 servings)
- 1 large smoked ham hock (about 1.5 – 2 lbs)
- 1 large yellow onion (halved) plus 1 medium onion (diced)
- 3 whole cloves
- 3 quarts water (for the stock)
- 3 tablespoons olive oil
- 2 large carrots, peeled and diced
- 2 leeks, white and light green parts cleaned and sliced
- 1 large sprig fresh rosemary, finely chopped
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 large bunch lacinato (dino) kale, ribs removed and leaves torn
- 2 cups ditalini or other small pasta
- Salt and plenty of black pepper
- Parmesan cheese and olive oil for finishing
Purge and Pressure Cook the Hock
Place the ham hock in a large pot and cover it with cold water. Bring it to a boil and let it roll for 2 minutes; you will see grey foam and scum rise to the surface. Drain the water and rinse the hock clean. This step prevents your final soup from tasting funky.
Place the cleaned hock into a pressure cooker (Instant Pot). Add the halved onion (stud it with the cloves if you want to be fancy), and 3 quarts of fresh water.
Seal the lid and cook on High Pressure for 45 minutes. Let the pressure release naturally for at least 15 minutes. If you rush this, the meat might still be tough.
Sweat the Soup Base
While the ham cooks, heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add the diced onion, carrots, sliced leeks, and chopped rosemary. Cook for ~10-12 minutes. You want the leeks to melt and the carrots to soften, but try not to brown them too much.
Process the Stock and Meat
Open the pressure cooker. Carefully remove the ham hock to a cutting board; it should be falling off the bone.
Strain the ham stock through a fine-mesh sieve directly into the pot with the sautéed vegetables. Discard the boiled onion and cloves.
Shred the meat from the hock, discarding the thick skin, excess fat cap, and bones. You should have a pile of tender, pink meat.
Finish the Soup
Bring the soup pot to a simmer. Add the drained beans and the torn kale. Cook for ~5 minutes until the kale is wilted and tender.
While the soup simmers, boil the ditalini in a separate pot of salted water until al dente. Drain.
Stir the cooked pasta and the shredded ham into the soup. Taste for seasoning; the ham is salty, so you may not need much salt, but it usually needs a heavy hand with the black pepper. Serve with grated Parmesan and a drizzle of good olive oil.
Ham, Bean, and Greens Soup
Ingredients
Ingredients (~8 servings)
- 1 large smoked ham hock about 1.5 – 2 lbs
- 1 large yellow onion plus 1 medium onion (diced) halved
- 3 whole cloves
- 3 quarts water for the stock
- 3 tablespoons olive oil
- 2 large carrots peeled and diced
- 2 leeks white and light green parts cleaned and sliced
- 1 large sprig fresh rosemary finely chopped
- 2 cans cannellini beans 15 oz each, drained and rinsed
- 1 large bunch lacinato kale dino, ribs removed and leaves torn
- 2 cups ditalini or other small pasta
- Salt and plenty of black pepper
- Parmesan cheese and olive oil for finishing
Instructions
- Purge ham hock by boiling 2 minutes, drain and rinse.
- Place hock in pressure cooker with halved onion and water.
- Cook on high pressure 45 minutes, natural release 15 minutes.
- Sauté diced onion, carrots, leeks, and rosemary in olive oil 10-12 minutes.
- Strain ham stock into vegetable pot.
- Shred ham meat, discard bones and skin.
- Add beans and kale to soup, simmer 5 minutes.
- Boil pasta separately, drain.
- Stir pasta and ham into soup.
- Season with pepper, top with Parmesan and olive oil.
