Ham Hock, Noodle, White Bean and Kale Soup Recipe -->
Ham Hock, Noodle, White Bean and Kale Soup Recipe

Ham Hock, Noodle, White Bean and Kale Soup Recipe

A great potluck dinner idea, this hearty soup uses Reames Noodles, onions, celery, and thyme serves up to 10 people.

Prep Time: 25 minutes
Cook Time: 180 minutes
Ready In: 205 minutes


One (12 oz.) pkg. Reames® Noodles, prepared according to directions

For the stock:
2 ham hocks
1 onion, peeled and quartered
2 carrots, cut into 2” pieces
3 celery ribs, cut into 2” pieces
1 bay leaf
1 tbsp. peppercorns
8 sprigs fresh thyme

For the soup:
2 tbsp. olive oil
1 cup chopped onion
2 cups chopped carrots
2 cups chopped celery
One (15.8 oz.) can white beans, rinsed well
4 cups chopped kale
1 tsp. salt
1/2 tsp. ground black pepper
Dash of hot sauce, or to taste


For the stock, combine all stock ingredients in a large pot. Cover all with 10 cups cold water. Cook over low heat, bring to a simmer, and do not allow the stock to come to a rolling boil. Skim the surface of the stock from time to time. Allow the stock to simmer for 2 hours. Drain and remove the fat from the stock. Remove ham hocks and allow them to cool until they are easy to handle. Remove skin and fat and trim the meat away from the bones. Chop or shred the meat into small pieces. To prepare the soup, heat the oil in a large heavy gauge pot, add onions, carrots, celery and sauté for 3 minutes. Add the ham stock and simmer for 30 minutes. Add ham, Reames Noodles, white beans, kale, salt and pepper; bring to a simmer and serve. Offer hot sauce as desired. Serves 10.

8 cups of chicken stock can be used instead of making the stock and ham hock meat can be replaced with 1 1/2 cups of shredded ham.


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