Nothing beats walking into a home that is flooded with the aromas of hot soup on a crisp fall day. This soup warms the soul and satisfies cravings while still being healthy and super nutritious. Slow simmering the pork bones gives this soup depths of flavor and is loaded with vitamins. The different textures from the veggies make this soup complex and colorful. Make this soup and you’ll be sure to please everyone who tries it!
For 8 servings
INGREDIENTS:
1/2 lb pancetta
1 tbsp olive oil
3 large carrots
2 stocks of celery
1 large yellow onion
1 medium sweet potato
4 cloves garlic
2 bay leaves
5 sprigs fresh thyme
4 sprigs fresh oregano
1 tsp red pepper flakes
2 tsp salt
1 tsp fresh cracked pepper
3 lb ham hawk or pork bones
10 c water
4 c low sodium chicken stock
1 can white beans
1 large bunch of Dino kale
2 tbsp apple cider vinegar
2 tbsp hot sauce
1 tsp low sodium soy sauce
For toppings:
Fresh grated Parmesan cheese
Bacon crumbles
Heat a large pot to high heat. Add the pancetta and cook until browned and crispy. With a slotted spoon take out the pancetta and set aside.
Skin the carrots and sweet potato. Chop the onion, celery, carrots and sweet potato into small bite size pieces.
Add the onions, carrots and celery to the hot pot with the pancetta fat. Add olive oil, salt, pepper and red pepper flakes. Cook on high for 5 mins until onions are translucent and veggies are fragrant.
Add the bay leaves and minced garlic cloves. Cook for another minute.
Add the sweet potatoes, pork bones, water and chicken stock. Bring to a boil. Cover and lower to a simmer. Cook for 40 mins- stir occasionally.
Meanwhile, rinse white beans and kale. De-stem the kale and slice into 1/2 inch thick pieces.
After 40 mins, take out the pork bones to debone any meat.
Mix in apple cider vinegar, hot sauce and soy sauce.
Add in the white beans, sliced kale, deboned pork and cooked pancetta.
Allow to simmer for another 5 mins.
Serve hot with fresh grated parmesan cheese, fresh cracked pepper and warm bacon crumbles.