White Bean & Lacinato Kale Soup with Smoked Ham Hock

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

This take on a Tuscan winter greens soup gets an unexpected flavor boost from a kitchen staple of the American South: smoked ham hock. After imparting its savory smoke to the beans, the tender meat from the hock is shredded and panfried for a crisp, flavorful topping.


  • ½ cup extra-virgin olive oil
  • 3 cloves garlic, smashed
  • 2 r


  1. Heat ¼ 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 and bring to a boil. Reduce heat to medium and simmer, partially covered, until beans are very tender, 1–1½ hours. Discard bouquet garni. Transfer ham hock to a plate and let cool, then discard skin and bo