Ham, Macaroni & Silverbeet Soup
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (831.5 g)
- Calories 765.7
- Total Fat - 18.5 g
- Saturated Fat - 4.7 g
- Cholesterol - 66.3 mg
- Sodium - 3154 mg
- Total Carbohydrate - 96.3 g
- Dietary Fiber - 25.4 g
- Sugars - 7.4 g
- Protein - 52.8 g
- Calcium - 293.5 mg
- Iron - 10.1 mg
- Vitamin C - 10.2 mg
- Thiamin - 2.2 mg
Step by Step Method
Step 1
Heat oil in a stockpot over a medium heat and add onion, fennel, carrot, garlic and seeds and cook, stirring occasionally, for 10 minutes or until browned and then add paste and cook, stirring, for 2 minutes before adding ham, stock and water and bring to the boil and then simmer, covered, over a low heat for about 1 hour and 45 minutes, skimming as necessary, until ham is faling away from the bone and using a slotted spoon remove the hock from the soup and cool.
Step 2
Thickly shred meat and discard bone, and add lentil and pasta to pot and simmer, uncovered for a further 5 minutes, or until pasta is tender and then return ham to the pot with silverbeet and cook, stirring for about 3 minutes or until wilted.
Step 3
Season with salt and pepper and serve soup with slices for crusty bread.
Tips
No special items needed.