Ham Hock Soup with Pasta, White Beans and Greens
By Kim Ragosta @littlehouseintheforest
Ingredients
Fat reserved from cooking ham hock
Cooked ham hock, chopped
2 onions, chopped
2 carrots, chopped
6 garlic cloves, chopped
2 (15 oz) cans of white beans
1 lb favorite pasta (tortellini, mini ravioli, ditalini, anything!)
1 head of your favorite greens, chopped (swiss chard, spinach, kale, etc)
4 (32 oz) cartons of broth (chicken or veggie)
1/2 tsp salt
15 grinds black pepper
Directions
In a crockpot add a smoked ham hock. Cook on high for 6 hours or until ham begins to fall off bone. Reserve fat leftover in the crock and let ham sit to cool. When cool, chop ham into bite size pieces and reserve. Heat a pot to medium heat and add liquid from ham, onions, carrot, garlic, salt and pepper. Cook until veggies are tender. Add ham and beans in their juices and stir. Cook for 2 minutes. Add broth and greens-bring to a boil. Add pasta. Cook on a boil until pasta is cooked through. Turn off heat. Serve with parmesan cheese if desired.
*please be mindful of allergies to any ingredients