Ham Hock Minestrone Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery, and cook until softened.
• STEP 2.Add minced garlic and cook for another minute until fragrant.
• STEP 3.Add the ham hock, diced tomatoes, tomato paste, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for about 2 hours until the ham hock is tender.
• STEP 4.Remove the ham hock from the pot and shred the meat. Discard the bone and fat.
• STEP 5.Return the shredded ham hock meat to the pot. Add the cannellini beans, chopped kale, and pasta. Cook for another 10-15 minutes until the pasta is al dente.
• STEP 6.Season with salt, pepper, and dried herbs like thyme and oregano to taste.
• STEP 7.Serve the soup hot with a sprinkle of grated Parmesan cheese and a side of crusty bread.

Cooking Tips

• You can use any type of pasta you prefer, such as macaroni, penne, or fusilli.
• If you don't have a ham hock, you can use diced ham or bacon instead for a similar flavor.
• Feel free to add other vegetables like zucchini, bell peppers, or spinach to the soup for extra flavor and nutrition.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the soup, simply heat it on the stovetop over medium heat until warmed through.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the soup, simply heat it on the stovetop over medium heat until warmed through.
• Serve the soup hot with a sprinkle of grated Parmesan cheese and a side of crusty bread.