This hearty Ham Hock Minestrone Soup recipe is a very satisfying, rustic soup that is a complete meal in itself, full of healthy vegetables, protein-rich creamy beans, comforting pasta, and delicious smoky ham.
This Ham Hock Minestrone Soup might not be pretentious looking, as it is a rustic dish, but whatever it lacks in appearance it definitely makes up for in flavor, taste and satisfaction level!
What Is Minestrone Soup?
Minestrone soup is a traditional Italian vegetable soup, dating back to ancient Rome. The original recipe was mainly vegetarian, since meat was expensive and few could afford it. During those times, this hearty soup was made with spelt (grain), legumes and vegetables. But with the discovery of the Americas, new vegetables started to be used in the minestrone soup, such as potatoes and tomatoes. Actually the tomato broth is the base of this soup.
Nowadays, minestrone soup is a symbol of Italian home cooking, a dish cooked with love in large batches, for the whole family to enjoy.
There are many different variations of this soup, depending on region and family traditions. But one thing is sure – it is a recipe passed down from generation to generation, even though it is constantly improved and adapted.
What are the Ingredients of a Traditional Minestrone Soup?
The ingredients of a minestrone soup could be divided into 4 main categories:
Vegetables – you can use whatever vegetables are seasonally available, such as onions, leeks, celery, carrots, zucchini, tomatoes, green beans, green peas, asparagus, spinach, potatoes, broccoli, cauliflower, butternut squash, sweet potatoes, kale, Brussels sprouts, etc. )
Beans – these add creaminess to the soup and turn it into a very satisfying and filling dish. The most common beans are cannellini or borlotti. But you can use any other variety that you enjoy, such as: navy beans, dry beans, red kidney beans, butter beans, garbanzo beans, Great Northern beans etc. If using dry beans, soak overnight and rinse before using.
Pasta or rice – usually the small shapes are used, such as ditalini, conchigliette, orecchiette, orzo, elbow pasta, small macaroni, etc. Sometimes, the pasta is substituted with rice, mainly arborio rice, but any kind of rice will do.
Aromatics – tomato paste, Parmesan cheese and rind, olive oil, garlic, bay leaf, Italian herbs like oregano, thyme, rosemary, basil, marjoram, sage.
Nowadays, meat is commonly added to minestrone soup, the most used being smoked ham, especially smoked ham hock, as it adds beautiful deep layers of flavor that perfectly complement the rich tomato broth of this hearty dish.
The beauty of minestrone soup is that there is no one fixed recipe. It is a recipe that can be cooked with whatever is in season, or whatever you have on hand. Even though it is a hearty soup, some people like brothier versions, whereas others prefer the stew-like, thicker versions. So it’s up to you to find out the kind of minestrone soup you prefer.
How to Serve this Ham Hock Minestrone Soup for a Full Meal
This Ham Hock Minestrone Soup is a hearty dish as it is, since it is packed with fiber rich wholesome vegetables and pasta. However, you can turn it into an even more satisfying meal by pairing it with some irresistible fresh, crusty bread, or a delicious grilled cheese sandwich. Drizzle some good olive oil, and finish it with a generous sprinkle of grated Parmesan, Romano, or Pecorino cheese.
Another trick is to make this soup thicker, by adding less water, which will result in a more stew-like minestrone soup. In this case, you can pair it with a green salad to cut through the richness of the dish.
Make Ahead and Storage of Ham Hock Minestrone Soup
Ham Hock Minestrone Soup is a great dish to make in advance and is, actually, one of those dishes that tastes even better the next day. This is because the flavors of all the herbs, spices, veggies, and most of all, the smokiness and saltiness of the ham hock, have time to properly blend together overnight, which results in a more well-rounded flavor.
It is for good reason that more seasoned cooks say that patience is the secret ingredient in minestrone!
Storing in the fridge
Once the soup has completely cooled, store in an airtight container for up to 5 days. You can reheat it on stovetop on medium heat or in the microwave. If you added the pasta into the soup and the minestrone has become thicker, add a bit more water and adjust the seasoning with salt or Vegeta All Purpose Seasoning Mix. Or you can add more vegetable, chicken or beef broth.
Storing in the freezer
Minestrone soup can be stored in the freezer for up to 3 months. If you intend to freeze your minestrone, do not add the pasta to the soup as it will get mushy after freezing. I recommend that you portion the soup into freezer-safe containers or freezer bags (freeze flat to save space), so it is easier to use the amount you need. When using, thaw in the fridge overnight. Or reheat on stovetop in a pot over medium-low heat, or in the microwave.
What You’ll Need for this Ham Hock Minestrone Soup
Key Ingredients:
– olive oil
– butter
– smoked ham hock
– onions
– carrots
– stalks of celery
– cabbage
– green beans
- green peas
– spinach (fresh or frozen)
– zucchini
– bay leaves
– garlic cloves
– beans
– small pasta
– tomato paste
– canned chopped tomatoes
– dried oregano (or Italian seasoning)
– chicken bouillon, or Vegeta All Purpose Seasoning Mix (or vegetable broth, chicken broth, beef broth)
– Parmesan rind (chopped)
– grated Parmesan
– lemon juice
– salt
– freshly ground black pepper
– red pepper flakes (optional)
For garnish:
– parmesan cheese (optional)
– drizzle of extra virgin olive oil (optional)
– fresh basil leaves, or fresh parsley (optional)
Equipment:
– large pot
- cutting board
– Chef’s knife
– tongs
– wooden spoon
– ladle
– measuring cups and spoons
– large bowl
Ham Hock Minestrone Soup at a Glance
Step-by-Step Guide to Ham Hock Minestrone Soup
(for the exact measurements, please see the recipe card below)
1. Gather and chop all the ingredients
Chop all of your vegetables.
2. Sauté the onion and garlic
In a large soup pot, warm the olive oil and butter. Add the onions, garlic, and a pinch of salt, and sauté for 3-5 minutes until translucent and fragrant. 
3. Add the tomato paste
Add the tomato paste and sauté for 2-3 minutes.
4. Cook the ham hock
Cover the onions with water, bring to a boil, and add the ham hock, can of chopped tomatoes, Parmesan rind, and bay leaves. Simmer for a couple of hours until the ham hock is almost done, falling off the bone.
5. Remove the ham hock and shred
Remove the ham hock and shred the meat with two forks.
6. Add the rest of the ingredients
Add the rest of the chopped veggies (carrots, cabbage, celery ribs, green beans, green peas, zucchini, spinach), beans, chicken bouillon, and cook until all the veggies are tender. Then add the grated Parmesan and the oregano, and turn off. Add the shredded meat back to the soup.
Meanwhile, in a separate pot, cook the pasta al dente. Rinse with cold water.
7. Adjust the seasoning
If needed, season with more salt and pepper to taste, or with Vegeta All Purpose Seasoning Mix. For a touch of zing, add 3-4 tablespoons of freshly squeezed lemon juice.
8. Serve and enjoy
Finally, to serve, spoon some pasta into the serving bowls, then pour the soup with the veggies and ham on top. Finish with a drizzle of olive oil, a good sprinkling of Parmesan cheese and chopped fresh basil or parsley (optional). Serve with some garlic bread or any crusty, rustic bread.
Frequently Asked Questions
Do I need to soak the ham hock before cooking?
If you have used a smoked and pre-cooked ham hock, which I highly recommend, than there is no need for soaking. Just rinse the ham hock briefly. For fresh (unsmoked) hocks, I recommend that you parboil the ham to remove any impurities.
Can I make this soup in a slow cooker or Instant Pot?
Yes, minestrone soup can be made either in a slow cooker, or Instant Pot. The slow cooker is perfect for infusing flavors together over hours, while the Instant Pot helps significantly reduce the cooking time. Just make sure to adjust the vegetable and bean timing so they do not overcook.
What vegetables go best in this soup?
The classic minestrone soup vegetables are onions, carrots, celery, beans, potatoes and tomatoes. Feel free however to use whatever is in season or whatever you have on hand.
How do I know when the ham hock is fully cooked and tender?
The ham hock is fully cooked when the meat easily falls off the bone and can be shredded with a fork. Usually a 1 pound (500 g) ham hock will cook in around 2 hours.
Can this be made vegetarian or vegan?
To make this Ham Hock Minestrone Soup vegetarian or vegan, skip the ham hock and use water or vegetable broth instead. To serve, add a vegan Parmesan cheese or skip the cheese and serve with olive oil and fresh basil or parsley.
Why is my soup too salty?
Smoked ham hocks can be quite salty, as they are cured with salt before smoking. To avoid your minestrone being too salty, make sure you do not add more salt, until the end of cooking. Keep in mind also that the Parmesan cheese you add to the soup, also adds another layer of saltiness.
If your soup is too salty, add a peeled potato which will absorb some of the excess salt in the soup (discard the potato before serving). You can also add more unsalted broth or water to your minestrone soup.
Can I substitute the ham hock with something else?
Yes, you can substitute the ham hock with other (preferably smoked) meats such as turkey legs, diced ham, bacon or pancetta, even though the flavors will be slightly different, but still delicious. You can also add ground chicken, turkey, beef, or pork meat, or even some sausage.
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Ham Hock Minestrone Soup Recipe (Healthy and Hearty)
Ingredients
- 1 x 1 lb (500 g) smoked ham hock
- 2 TBSP olive oil
- 1 TBSP butter
- 2 medium carrots (peeled and chopped)
- 2 big onions (sliced)
- 4 garlic cloves (smashed and chopped)
- 1/4-1/2 head cabbage (shredded)
- 5 celery stalks (chopped)
- 2 cups green beans
- 2 cups green peas
- 1 medium zucchini (around 2 cups)
- 1 medium potato (optional)
- 2 x 15 ounce cans (2 x 400 g) of beans
- 1 x 15 ounce can (400 g) of chopped tomatoes
- 2 TBSP tomato paste
- 3-4 cubes of chicken bouillon (or 2 TBSP of Vegeta All Purpose Seasoning Mix, or to taste)
- 1 Parmesan rind (chopped)
- ½ cup Parmesan cheese (grated)
- 2-3 bay leaves
- 1 TBSP dry oregano
- 2-3 cups cooked pasta (cooked as package directed)
- salt and pepper to taste
- 3-4 TBSP lemon juice (optional)
Instructions
- If you are using dried beans soaked overnight, start by adding them to a separate pot with water. The water should be around 1 1/2 inch (5 cm) above the beans. Bring to a boil, then reduce the heat and simmer from 50 minutes to 2 hours, depending on the bean variety you. Check to see when the beans are done.
- In a 9 quart (9 liter) pot, warm the olive oil and butter. Add the onions, garlic, and a pinch of salt. Sauté onions for 3-5 minutes until translucent and fragrant (you can also add the carrots and celery together with the onions if you prefer).
- Add the tomato paste and sauté for 2-3 minutes.
- Pour 4 quarts (4 liters) of water, turn the heat to medium-high, and bring to a boil. Then add the ham hock, the can of chopped tomatoes, and the bay leaves. Lower the heat to low and simmer for 2 hours, until the ham hock is almost cooked through, and falling off the bone. Take out with tongs, and shred with two forks or your hands. Set aside.
- Add the rest of the chopped veggies (carrots, cabbage, celery ribs, green beans, green peas, zucchini, spinach), chopped Parmesan rind, canned beans, chicken bouillon, and cook until all the veggies are tender, around 15-20 minutes of cooking. When ready, add the grated Parmesan and the oregano, and cook for 1-2 more minutes, then turn off.
- Meanwhile, in a separate pot, cook the pasta al dente, as per package instructions. Rinse with cold water to wash off the starch and prevent the pasta from sticking to each other.
- Add the meat back to the soup.
- Taste and season with more salt and pepper, if needed. If you'd like to add a bit of brightness to your minestrone, to cut through the richness, add 3-4 tablespoons of freshly squeezed lemon juice (taste after each tablespoon and adjust to your taste).
- To serve, spoon some pasta into the serving bowls, then top with the soup, veggies and ham.
- Finish with a good sprinkling of Parmesan cheese and chopped fresh basil or parsley (optional). Best served with garlic bread or any crusty, rustic bread.
Notes
This Ham Hock Minestrone Soup has everything you might crave for – smoky, rich broth, healthy veggies, creamy beans, and comforting pasta. It is simple to make, soul-warming and satisfying.
And if this minestrone soup ends up on your table (and I really hope it does!), drop a comment below. I’d love to know how it turned out for you and what special touches you added to make it your own!
