Ingredients
- 2 tablespoon olive oil
- 1 yellow onion (finely chopped)
- 1 small (80 gram) fennel bulb (trimmed and finely chopped)
- 1 carrot (large carrot, peeled and finely chopped)
- 3 garlic cloves, minced
- 2 teaspoons fennel seeds
- 1/4 cup tomato paste (3 tablespoons)
- 750 grams smoked ham hock
- 4 cups beef stock
- 8 cups water, cold
- 1 can (400 gram) lentils (brown lentils, drained)
- 65 grams dry risoni pasta (or other small pasta, 1/2 cup)
- 250 grams silverbeet (1/2 bunch, stalks removed and chopped)
- Salt, to taste
- Pepper, to taste
- 1 loaf (450 grams) bread (! loaf crusty bread, to serve)
How to Make
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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.
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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.
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Step 3: Season with salt and pepper and serve soup with slices for crusty bread.
We hope you enjoy this recipe!
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