1 smoked ham hock
1 onion, halved
2 sticks celery
1 carrot, sliced
3 garlic cloves, peeled
2 parsley stalks
2 tbsp olive oil
1 onion, thinly sliced
2 leeks, white part only, thinly sliced
2 garlic cloves, thinly sliced
400g can cannellini beans, drained
1 bunch kale (about 12 leaves), trimmed and chopped
parmesan, shaved, to serve
olive oil, to serve
To make stock, place ham hock, onion, celery, carrot, garlic, and parsley in a large saucepan and cover with 3 litres of water. Cook, simmering, for 30 minutes (use a spoon to skim the surface of the stock).
Cover and simmer over low heat for 1 hour, or until meat is tender and falling off the bone. Remove ham hock and discard skin. Shred meat and set aside. Strain stock and set aside.
To make soup, heat oil in a large saucepan. Add onions, leeks, and garlic. Cook, stirring, for 4-5 minutes, or until onion is soft. Add stock and bring to the boil. Add cannellini beans, kale, and ham-hock meat. Reduce heat to a simmer and cook for 5-10 minutes, or until kale is tender.
Season with sea salt and freshly ground black pepper. Spoon into soup bowls, top with shaved parmesan, and drizzle with olive oil.