Ham, Bean, and Greens Soup
Ham hocks are cheap flavor bombs, but they are full of impurities and tough connective tissue that require patience to unlock. I blanch the hock first to remove the grey scum, then pressure cook it to melt the collagen into gelatin; this creates a sticky, rich stock that coats the pasta and beans in a way a store-bought broth never could.
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.
Notes
Ham provides significant salt, so taste before adding more.
Did you make this recipe?Let me know how you liked it below!