Smoky White Bean & Bacon Hock Soup
In winter, soup happens! This Smoky White Bean & Bacon Hock Soup with zesty gremolata is packed full of flavour and will warm your chilly bones to the core.
3 hours
Easy
8
What you’ll need
- 1 Three Aussie Farmers Wood Smoked Bacon Hock
- 1 Tbsp. olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 3 garlic cloves, crushed
- 200g dried cannelloni beans, rinsed
- 2 litres vegetable stock
- 2 tsp. sweet paprika
- 2 tsp. smoked paprika
- Crusty bread, to serve
- Gremolata
- 1 lemon, zested
- 1 long red chilli, finely chopped
- 1/2 cup flat leaf parsley, chopped
How to make it
- Heat the olive oil in a large heavy-based saucepan over med heat.
- Add the onion and carrot, then cook for 5-6 mins, or until softened.
- Add the garlic and cook, stirring, for 1 min.
- Add the bacon hock, beans, stock and paprika. Bring to the boil, then reduce the heat to low.
- Cover and simmer, stirring occasionally, for 2 1/2 hrs or until the beans and hock are tender.
- Remove the hock from the soup and shred the meat discarding skin and bone.
- Remove approx. 1/3 of the beans and carrots from the soup and mash, then return to the soup with the meat.
- Taste and season with sea salt flakes and freshly ground black pepper if required.
- Combine the gremolata ingredients in a small bowl.
- Serve the soup in large bowls, with a sprinkle of gremolata and slices of crusty bread.
