Smoked Ham Hock and Ditalini Soup

Smokey-sweet ham hock, creamy cannellini beans and savory broth give this soup deeply layered flavor. While the ham hock delivers just the right touch of smoke and salt, the broth is wonderfully aromatic and smooth. Thimble-sized bites of Ditalini pasta give it texture and unmistakable comfort. 


Smoked Ham Hock Ditalini Soup



Serves 4


▢ 1 1-2 lb smoked ham hock
▢ 2 tbsp Extra Virgin Olive Oil
▢ 1 onion, minced
▢ 2 carrots, minced
▢ 2 celery ribs, minced
▢ 1/2 tsp Pure Sicilian Sea Salt
▢ 4 cloves garlic, minced
▢ 1 tsp fresh thyme
▢ pinch of Sicilian Chili Pepper Flakes
▢ 1 cup white wine
▢ 1 jar Original Passata Sauce
▢ 2 cups chicken stock
▢ 1 15 oz can cannellini beans, drained and rinsed
▢ 1 cup Ditalini Pasta
▢ Freshly chopped parsley to serve


Smoked Ham Hock and Ditalini Soup 



  1. Heat 2 tbsp olive oil in a large heavy bottomed pot.
  2. Add the onion, carrots and celery and season with sea salt and pepper. Saute until soft, roughly 3-5 minutes. 
  3. Add the garlic, chili pepper and thyme, saute for 30-seconds before deglazing with white wine. Reduce by half and add the Passata, chicken stock, cannellini beans and smoked ham hock. Bring to a low simmer, cover and cook until the ham hock is fork tender and pulls from the bone easily, roughly 3-4 hours. 
  4. Shred the pork from the bone, add the Ditalini, and continue to cook until the Ditalini is al dente, roughly 10 minutes. 
  5. Serve with freshly chopped parsley. 
  6. Mangiamo. 



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