green pea and ham minestrone
1.7kg ham hock 2 tablespoons extra virgin olive oil 1 leek, thinly sliced 1 litre chicken stock 1 bunch broccolini, trimmed and chopped ½ cup (70g) macaroni 200g cavolo nero (Tuscan kale), chopped 150g green beans, trimmed 2 cups (280g) frozen baby peas ½ cup flat-leaf parsley leaves, finely chopped finely grated parmesan, to serve
Place the ham hock in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and simmer for 30 minutes. Carefully remove the hock and reserve 2 cups (500ml) of the cooking liquid. Remove the rind from the hock and discard. Using 2 forks, shred the meat and set aside to keep warm.
Heat the oil in a medium saucepan over medium heat. Add the leek and cook for 3 minutes. Add the stock and reserved cooking liquid. Increase heat to high and bring to a simmer. Add the broccolini and macaroni and cook for 3 minutes. Add the cavolo nero and green beans and cook for a further minute. Add the peas and cook for 1 minute. Add the ham and parsley and stir to combine. Sprinkle with the parmesan to serve. Serves 4–6.