Ingredients
Method
- Heat the olive oil in a large heavy-based saucepan over med heat.
- Add the onion and carrot, then cook for 5-6 mins, or until softened.
- Add the garlic and cook, stirring, for 1 min.
- Add the bacon hock, beans, stock and paprika. Bring to the boil, then reduce the heat to low.
- Cover and simmer, stirring occasionally, for 2 1/2 hrs or until the beans and hock are tender.
- Remove the hock from the soup and shred the meat discarding skin and bone.
- Remove approx. 1/3 of the beans and carrots from the soup and mash, then return to the soup with the meat.
- Taste and season with sea salt flakes and freshly ground black pepper if required.
- Combine the gremolata ingredients in a small bowl.
- Serve the soup in large bowls, with a sprinkle of gremolata and slices of crusty bread.
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The Smoky White Bean and Hock Soup, I made on Wednesday, it was easy to make not much fuss, and very delicous, both my Husband and I enjoyed it, I would be happy to make it again, and it goes in my receipi book as a favourite. Thankyou IGA.