Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Tuscan Style Bacon Bone Soup
Courtesy of Scottsdale Pork
Serves: 4–6
Prep time: 15 mins
Cook time: 1.5 hours (longer for deeper flavour)
Base Ingredients
500g Scottsdale Pork Tasmanian Smoked Bacon Bones
1 tablespoon unsalted butter
3 garlic cloves, peeled and minced
1 large brown onion, peeled and sliced into wedges
1 litre vegetable broth or vegetable stock (liquid)
2 cups water
Filling Ingredients:
2 celery stalks, finely sliced
400g cannellini or butter beans, drained and rinsed
400g red kidney beans, drained and rinsed
2 cups tuscan kale leaves, roughly torn
To Serve:
Rashers of cooked Scottsdale Pork Bacon
Fresh thyme
Sea salt and cracked black pepper
Crusty bread or turkish bread
Method
1. In a large pot, melt butter over medium heat. Add onion and garlic and sauté until soft and fragrant (about 5 mins).
2. Add the bacon bones and let them sizzle for a few minutes to release their flavour.
3. Pour in vegetable broth and water. Bring to a boil, then reduce to a simmer. Add the celery.
4. Skim off any scum that rises.
5. Simmer gently for 45 minutes with the lid partially on.
6. Stir in the red and white beans along with the chopped kale. Simmer for another 10–15 minutes until the kale is soft and the flavours have come together.
7. Season with salt and pepper to taste. Remove the bacon bones, shred off any meat and return it to the soup if you like (discard the bones).
8. Ladle the soup into bowls, top with fresh thyme, sea salt and cracked black pepper. Serve with warm crusty bread and lashings of butter.
