2 cups of cannellini, butter or navy beans soaked over night
2 ham hocks in 10 cups water simmer overnight in cock-pot with 4 bay leaves
2 tbs olive oil
1 onion, diced
8 garlic cloves, minced
1/4 tsp red chili flakes
1 tbsp rosemary
28 oz canned tomatoes diced
1/2 tsp pepper
2 tbsp balsamic vinegar (more if needed for a bolder taste)
1 small bunch of spinach or kale de vein and chopped.
Drain the water from beans and add fresh water to cover beans and cook over low heat for 1 to 2 hours until soft in a small sauce pot. Drain and set aside.
Remove meat from the bones and return to the broth and set a side.
In a large soup pot heat oil over medium heat and add onions and garlic and brown. Stir in chili flakes, pepper and rosemary. Add ham meat and broth to onion and garlic along with the beans and canned tomatoes and balsamic vinegar.
Bring to a low boil and reduce heat to simmer for 30 minutes. Add kale or spinach and simmer 5 minutes before serving.
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