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Lakeland, the home of creative kitchenware

Ribollita Soup



From our Lakeland Slow Cooking Book.

Serves 6

Ingredients

    • 1kg ham hock
    • 1 medium brown onion, finely chopped
    • 2 stalks celery, trimmed, thinly sliced
    • 1 large carrot, finely chopped
    • 1 small fennel bulb, thinly sliced
    • 3 cloves garlic, crushed
    • 400 tin chopped tomatoes
    • 2 sprigs fresh rosemary
    • ½ tsp dried chilli flakes
    • 2 litres water
    • 375g kale, coarsely shredded
    • 400g tin cannellini beans, rinsed
    • 6 tbsp fresh basil, chopped coarsely
    • 250g sourdough bread, crusts removed
    • 40g flaked parmesan cheese

Instructions

  1. Combine the ham hock, onion, celery, carrot, tomatoes, rosemary, chilli and water in a 4.5 litre slow cooker. Cook, covered, on low for 8 hours.
  2. Remove the ham hock, add the kale and beans. Cook, covered, on high for 20 minutes, or until kale is wilted.
  3. When ham hock is cool enough to handle, remove meat from bone and shred coarsely. Discard skin, fat and bone. Add meat and basil to soup, season to taste.
  4. Break chunks of bread into serving bowls, top with soup and cheese. Or serve in a hollowed-out crusty loaf.

Products you may find helpful with this recipe

Lakeland Slow Cooking Book
Lakeland Slow Cooking Book
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Chip & Dice
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