Recipe

Chunky vegetable, ham, bean and pasta soup

Perfect for a cool Winter's evening, this chunky vegetable, ham hock, bean and pasta soup is packed full of delicious and nutritious ingredients that will satisfy your mind, body and soul. Serve with freshly shaved Parmesan and crusty bread for a complete meal.

Dec 30, 2014 1:00pm
  • 10 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Chunky vegetable, ham, bean and pasta soup
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 clove garlic, crushed
  • 1 teaspoon italian dried mixed herbs
  • 2 carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 700 millilitre bottle tomato passata
  • 1 litre chicken stock
  • 400 gram can mixed beans, drained, rinsed
  • 1 ham hock
  • 1/2 cup risoni pasta
  • grated parmesan, to serve
  • crusty roll or toast, to serve

Method

Chunky vegetable, ham, bean and pasta soup
  • 1
    Heat oil in a large saucepan on medium. 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 slowly 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.

Notes

You can buy ham hock from delis or your butcher. Store leftover soup in fridge or freezer for later lunches. For a kid-friendly option: Leave out the mixed beans.

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