Tuscan Bean & Ham Hock Broth with Salsa Verde

Submitted By:
CreativeCooks


Background Info:
This great recipe is made by saving the stock and some of the ham from cooking a ham hock.

Ham hock (also known as pork knuckle) is really inexpensive and very tasty. No. of Servings:
Preparation time:
15min(s) Course:
Starter Cooking time:
1hr(s) Cooking Instructions:
For the Salsa Verde:
Place all ingredients in a food processor and blitz for 30 seconds, store in a sealed container in the fridge until needed. It will keep for up to 2 -3 days.

For the broth:
Place a deep sauce pan on the hob with the butter and heat. Once the butter has melted, add the carrots, leeks, celery, garlic and the flat leaf parsley and cook on a moderate heat until soft and tender, but not brown.

Then add the beans, pulled ham hock and the ham stock, turn down the heat and cook slowly for about 30 -40 minutes, check for seasoning it will need salt and pepper.
 
To serve:
This must be served piping hot, heat up 4 big soup bowls, pour the both in to the bowls and then a heaped table spoon of salsa Verde. Serve with chunky warm bread.