Smoky White Bean and Bacon Hock Soup
A classic family favourite is about to get a whole lot easier & tastier. Wait until they taste the creaminess of this masterpiece!
15 minutesPrep Time
3 hoursCooking Time
8Servings
Shop Ingredients
Makes 8 servings1 Whole
1 Tablespoon Olive Oil
1 Finely Chopped, Onion
3 Crushed Garlic Cloves
200g Rinsed, dried Cannelloni Beans
2 Litres Vegetable Stock
2 Tea Spoons of Sweet Paprika
2 Table Spoons of Smoked Paprika
1 Loaf of Sourdough
1 Zested Lemon for Gremolata
1 Long Red Chilli for Gremolata
1/2 Cup Chopped, Flat Leaf Parsley for Gremolata
Directions
- 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.