Feeling the cold? Warm up with this spicy white bean soup topped with freshly grated parmesan cheese.
Ingredients
- 1 small ham hock (about 750g)
- 375g pkt dried white beans
- 6 garlic cloves, 3 smashed, 3 sliced
- 2 bay leaves
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 bunch baby broccoli, roughly chopped
- 1/2 teaspoon crushed red chilli flakes
- 2 tablespoons finely grated parmesan
Method
- Step 1Stand 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.
- Step 2In 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.
- Step 3Using 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.
- Step 4In 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.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1520 kj
Energy
18g
Fat Total
3g
Saturated Fat
9g
Fibre
28g
Protein
20g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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