Prep time: 20 mins  
Cooking time: 1.5 hrs
Serves: 4 

Ingredients 

• ½ Ham Hock HFM 
• 1 Brown Onion 
• 4 Garlic Cloves  
• 1 Punnet HFM Carrot and Celery Sticks  
• 300g Wash Potatoes  
• 250g Cabbage  
• 1L HFM Chicken or Vegetable Stock  
• 1 Pinch Saffron  
• ½ Bunch Parsley  
• 1 HFM Garlic Bread  
• Salt and Pepper 
• Olive Oil  

Method 

1. Dice the ham hock into approx. 2cm pieces. 

2. Dice the onion, slice the garlic, dice the carrots and the celery sticks, dice the potatoes, and finely slice the cabbage. Set aside. 

3. Bring a large pot to high heat. Drizzle with olive oil. Add the ham hock and cook for 5 mins while stirring. Then add the onions and garlic and cook for further 2 mins.  

4. Add the carrots and the celery and cook for further 3 mins. Add the potatoes and the cabbage and cook for 2 more mins. Add the stock and 1l of water. Season with salt and pepper and bring to the boil. Add the saffron and turn down to medium low. Let it simmer for 1hr. 

5. Wash and finely chop the parsley. Set aside for garnishing. 

6. Preheat the oven to 200°C.  

7. 15 mins before serving, add the cannellini beans to the soup and stir through. Place the garlic bread into the oven and cook for 10-15mins until golden brown.  

8. Serve soup with garlic bread and garnish with chopped parsley.