White Bean and Lacinato Kale Soup with Smoked Ham Hock

White Bean and Lacinato Kale Soup with Smoked Ham Hock
White Bean and Lacinato Kale Soup with Smoked Ham Hock
After flavoring the beans for this creamy winter soup, smoked ham hock is shredded and pan-fried, rendering it crisp and intensifying its flavor. Get the recipe for White Bean and Lacinato Kale Soup with Smoked Ham Hock »Bill Phelps

After flavoring the beans for this creamy winter soup, smoked ham hock is shredded and pan-fried, rendering it crisp and intensifying its flavor.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

White Bean and Lacinato Kale Soup with Smoked Ham Hock
After flavoring the beans for this creamy winter soup, smoked ham hock is shredded and pan-fried, rendering it crisp and intensifying its flavor.
Yield: serves 8

Ingredients

  • 12 cup olive oil
  • 3 cloves garlic, peeled and smashed
  • 2 stalks celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1 large yellow onion, roughly chopped
  • 8 cups chicken stock
  • 2 12 cups cannellini or Great Northern beans, soaked overnight and drained
  • 1 bouquet garni (1 tsp. whole black peppercorns, 2 each bay leaves, sprigs rosemary, and thyme tied up in cheesecloth)
  • 1 smoked ham hock
  • Kosher salt and freshly ground black pepper, to taste
  • 4 stalks lacinato or regular kale (stems thinly sliced, leaves halved lengthwise and thinly sliced)

Instructions

  1. Heat 14 cup oil in an 8-qt. saucepan over medium-high. Cook garlic, celery, carrot, and onion until golden, 10–12 minutes. Add stock, beans, bouquet garni, and ham hock; boil. Reduce heat to medium; simmer, covered slightly, until beans are mushy, 1–1 12 hours. Discard bouquet garni. Transfer ham hock to a plate and let cool; discard skin and bone and shred meat. Transfer half the beans to a bowl; set aside. Using an immersion or regular blender, purée soup until very smooth. Stir in reserved beans, salt, and pepper; keep warm. Heat 2 tbsp. oil in a 12" skillet over medium-high; cook kale stems until tender, 3–4 minutes. Add kale leaves, salt, and pepper; cook until leaves are wilted, 2–3 minutes, and stir into soup. Add remaining oil to skillet; cook shredded pork until crisp, 6–8 minutes. Ladle soup into bowls; top with crispy pork.