SunPork Fresh Foods Super Crunchy Honey Pork
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



What you’ll need

  1. 1 Three Aussie Farmers Wood Smoked Bacon Hock
  2. 1 Tbsp. olive oil
  3. 1 onion, finely chopped
  4. 1 carrot, finely chopped
  5. 3 garlic cloves, crushed
  6. 200g dried cannelloni beans, rinsed
  7. 2 litres vegetable stock
  8. 2 tsp. sweet paprika
  9. 2 tsp. smoked paprika
  10. Crusty bread, to serve
  11. Gremolata
  12. 1 lemon, zested
  13. 1 long red chilli, finely chopped
  14. 1/2 cup flat leaf parsley, chopped

How to make it

  1. Heat the olive oil in a large heavy-based saucepan over med heat.
  2. Add the onion and carrot, then cook for 5-6 mins, or until softened.
  3. Add the garlic and cook, stirring, for 1 min.
  4. Add the bacon hock, beans, stock and paprika. Bring to the boil, then reduce the heat to low.
  5. Cover and simmer, stirring occasionally, for 2 1/2 hrs or until the beans and hock are tender.
  6. Remove the hock from the soup and shred the meat discarding skin and bone.
  7. Remove approx. 1/3 of the beans and carrots from the soup and mash, then return to the soup with the meat.
  8. Taste and season with sea salt flakes and freshly ground black pepper if required.
  9. Combine the gremolata ingredients in a small bowl.
  10. Serve the soup in large bowls, with a sprinkle of gremolata and slices of crusty bread.