- 1 cup dried cannellini beans, rinsed
- 1kg ham hock, rind removed
- 1 brown onion, halved, cut into thin wedges
- 4 fresh thyme sprigs
- 1/4 small green cabbage, shredded
- Fresh thyme sprigs, to serve
- Step 1Place beans in a glass or ceramic bowl. Cover with cold water. Set aside overnight to soak. Drain.
- Step 2Place beans, ham hock, onion, thyme and 2 litres cold water in a large saucepan. Bring to the boil. Reduce heat to medium. Simmer, partially covered, for 1 hour 30 minutes or until beans and ham are tender.
- Step 3Remove pan from heat. Remove ham hock from pan. Remove and discard bone and fat. Shred ham. Return ham to pan with shredded cabbage. Place pan over low heat. Cook for 5 minutes or until heated through and cabbage has wilted. Serve.
All about freezing soup: Ladle cooled soups in to airtight containers or snap-lock bags. Freeze for up to 2 months. Thaw in fridge overnight. To reheat, place soup in a saucepan over medium-low heat. Cook, covered, stirring occasionally, for 20 minutes or until heated through.
Tip: Omit cabbage if freezing soup. Add to soup when reheating. You could use 2 x 400g cans cannellini beans, drained, rinsed instead of dried. Add for last 10 minutes of cooking.
- Author: Claire Brookman
- Image credit: Sue Ferris
- Publication: Super Food Ideas