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Pasta & Lentil Soup With Smoked Pork Hocks

Created by MistyNix on January 24, 2015

2 smoked (4 pounds) pork hocks (two large smoked hocks roughly about 2 to 2 1/2 pounds each, but the size does not really matter)
3 quarts chicken broth (12 cups)
1 medium yellow onion (chopped)
2 carrots, peeled and chopped
2 celery stalks, chopped
6 garlic cloves, chopped
1 can (14 1/2 ounce) diced tomatoes (undrained)

Step 1: In a large pot, add the chicken broth and smoked hocks; bring to a boil, reduce heat, cover tightly with a lid and simmer 1 1/2 hours or until the hocks are tender.
Step 2: When the hocks are tender, remove from the broth and remove the meat, return the meat to the broth.
Step 3: In another heavy large pot heat some olive oil. Add onions, carrots, celery, garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat.
Step 4: Ladle in all the cooked hock meat and all the broth from the other pot, and the thyme; bring to a simmer, cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Step 5: After 30 minutes of cooking time, stir in the pasta, continue simmering until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Step 6: Ladle the soup into bowls. Sprinkle with the Parmesan cheese.