White Bean Soup With Ham Hock & Greens

Step 1: Soak beans the covered in water the night before you are going to cook and when you go to cook drain them well and start with the next step, this step is not included in the times given for prep. and cook times.

Step 2: Stand the ham hock upright on a cutting board and using a sharp knife in a downward sawing motion, cut off the rind and cut the exposed meat from the bone into large chunks.

Step 3: In a large heavy pot, combine the beans, ham hock meat and bone, smashed garlic, bay leave and 10 cups (2.5 litre)of water and bring to the 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 4: Using tongs, remove the ham hock meat and bone from the soup and remove any remaining meat from the bone, then discard the bone and set the meat aside to cool slightly and then shred the meat into bite-sized pieces, discarding any cartilage and then return the shredded meat to the soup pot.

Step 5: In a large heavy frying pan, heat the oil over medium and heat and add the sliced garlic and cook for about 3 minutes or until golden.

Step 6: Increase the heat to medium-high heat and add the broccoli and chilli flakes and cook, stirring, for 2 minutes or until the broccoli is crisp-tender and then season to taste with salt.

Step 7: Divide the soup among bowls and then top each bowl of soup with the broccoli mixture and sprinkle with the parmesan and drizzle with more oil and serve immediately.