Description
A hearty soup featuring ham bone, chick peas, and escarole, perfect for warming up on chilly days.
Ingredients
Scale
- 1 leftover ham bone or ham hock (1 bone)
- 2 cups diced ham (300g)
- 21/2 teaspoons olive oil (10ml)
- 1 medium onion, diced (150g)
- 3 stalks celery, diced (225g)
- 3 medium carrots, peeled and chopped (300g)
- 2 tablespoons tomato paste (30g)
- 1 1/21/2 teaspoons dried oregano (2g)
- 1/41/2 teaspoon crushed red pepper flakes (0.5g)
- 1 bay leaf (1 leaf)
- 8 cups chicken stock, preferably low sodium (2L)
- 15 ounces canned chick peas with their liquid (425g)
- 1/2 head escarole lettuce, chopped, about 4 cups (100g)
- 1/2 cup pastina or other mini pasta (85g)
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat & Sauté Aromatics: Start by heating the olive oil in a Dutch oven over medium heat. Once the oil shimmers, add the diced onion, celery, and carrots. Sauté until the onions are fragrant and soft, about 5 minutes. Be cautious not to let the garlic burn.
- Add Ham Bone & Liquid: Drop the ham bone into the Dutch oven and pour in the chicken stock, stirring gently to combine. You should notice an inviting aroma as it heats up. This process will help the soup to infuse with rich, savory flavors.
- Incorporate Chick Peas: Mix in the canned chick peas with their liquid and stir well. Let the mixture simmer for about 5 minutes, allowing the chick peas to absorb the flavors. Keep a close eye and stir occasionally to prevent sticking.
- Add Escarole & Seasoning: After 5 minutes, fold in the chopped escarole, dried oregano, and crushed red pepper flakes. Stir to combine and allow the escarole to wilt down. Season with salt and black pepper to taste, but do so gradually to avoid overpowering the dish.
- Simmer & Taste: Let the soup simmer for approximately 30 minutes. This is your chance to taste and adjust seasoning as needed. Make sure to stir occasionally to keep everything from settling at the bottom.
Notes
- Storage Tips: The ham and vegetable soup will last 5-7 days when sealed in an airtight container in the refrigerator.
- Expert Tips: If your soup turned thick after refrigerating due to gelatin from the ham bone, simply add a splash of broth to adjust the consistency.
- To prevent mushy pasta, check the cooking time on the package and reduce it slightly if needed.
- If the soup seems bland, adding fresh herbs like parsley or dill just before serving can brighten up the flavors.
- Reheating Instructions: Reheat the soup on the stovetop over medium heat until warmed through, about 10-15 minutes. Stir occasionally to prevent sticking.
- Serving Suggestions: Serve with homemade popovers or a crusty baguette for dipping. Consider topping with seasoned fried oyster crackers for added texture.
- Recipe Variations: Substitute chick peas with cannellini beans for a different flavor and texture. Using quinoa or farro instead of pasta can provide a hearty alternative. Feel free to add more mixed vegetables like spinach or zucchini for a more fulfilling dish.
- Ingredient Notes: Choose a meaty ham bone for richer flavor. If necessary, smoked ham hock and ham steak can work as substitutes. Sauté with additional ham for enhanced flavor. If using dried chick peas instead of canned, soak them prior and cook them separately for the appropriate texture. For optimal freshness, look for crisp escarole heads and store them properly.
Nutrition
- Serving Size: 1 bowl
- Calories: 313
- Sugar: 9g
- Sodium: 1225mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 30mg