White bean soup with ham hocks and greens

Feeling the cold Warm up with this spicy white bean soup topped with freshly grated parmesan cheese.

Stand the ham hock upright on a cutting board. Using a sharp knife in a downward sawing motion, cut off the rind. Cut the exposed meat from the bone into large chunks.
In a large heavy pot, combine the beans, ham hock meat and bone, smashed garlic, bay leaves and 10 cups (2.5L) of water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, partially covered, occasionally stirring, for about 1 3/4 hours or until beans are very tender.
Using tongs, remove the ham hock meat and bone from the soup. Remove any remaining meat from the bone, then discard the bone and set the meat aside to cool slightly. Shred the meat into bite-sized pieces, discarding any cartilage. Return the shredded meat to the soup.
In a large heavy frying pan, heat the oil over medium heat. Add the sliced garlic and cook for about 3 mins or until golden. Increase the heat to medium-high heat. Add the broccoli and chilli flakes and cook, stirring, for 2 mins or until the broccoli is crisp-tender. Season to taste with salt. Divide soup among bowls. Top each bowl of soup with the broccoli mixture. Sprinkle with the parmesan and drizzle with more oil. Serve immediately.

Source

1 small ham hock

375g pkt dried white beans

6 garlic cloves, 3 smashed, 3 sliced

2 bay leaves

3 tbsp extra virgin olive oil, plus more for drizzling

1 bunch baby broccoli, roughly chopped

1/2 tsp crushed red chilli flakes

2 tbsp finely grated parmesan

Food Storage Container Set