Prep 15min                           cooking 60min

Serve 5

Olive oil – as needed
1 brown onion – diced professionally as per gavin’s instruction
2 cloves garlic – chopped finely
1 carrot – diced
1 large x smoked ham hock (chopped into 4 pieces by your butcher). remove skin and visible fat.
400g can whole tomatoes
1 litre beef stock
Quarter cup macaroni
1 head broccoli chopped
Small hand full green beans chopped
1 can cannellini beans – drained
Seasoning – sea salt and cracked pepper
Small handful flat leaf parsley – chopped roughly

Heat oil in heavy pan. Add onion and cook on low for 5 minutes or until translucent then add garlic and continue for 2 minutes. Add carrot and continue for 3 minutes. Add ham hocks, tomatoes, and stock. Bring to the boil then turn to low and cover on a simmer for 35 minutes. After 35 minutes remove the hocks and cut the ham off the bone. Add to the pot with macaroni, broccoli, green beans and cannellini beans. Season well with pepper (enough salt off ham bones). Simmer for 15 minutes then add chopped parsley and stir through.

Ready to roll.

Suggested addition – Clovelly Bakery sour dough

Ladle into bowls and serve with hot sour dough