Recipe: Smoked Pork Minestrone Soup

Hearty smoked pork minestrone soup with tender summer vegetables.


Combine the carrots, onion, fennel, celery and spices with the 1/4 c olive oil in a wide pot and cook over medium heat for about an hour or until the vegetables are very soft. While the vegetables are cooking bring the chicken stock to a simmer with the ham hocks bay leaf and thyme and cook for at least two hours or until the hocks are falling off the bone. Remove the hocks and strain the broth. The soup can be made to this point the day before and refrigerated. The following day remove any hardened fat that had formed on top of the broth and heat the cooked vegetables in the smoked pork stock. Add the assorted Summer vegetables And cook until tender. Finish with the basil and extra virgin olive oil and serve.

You can shred the hock meat and serve either in the soup or on a crouton with the soup or save it for another use.


  • 1/2 C Carrots, diced small
  • 1/2 C Onion, diced small
  • 1/2 C Fennel, diced small
  • 1/2 C Celery, diced small
  • 1/2 t Chile flakes
  • 1 T Fennel seed
  • 1 t Anise seed
  • 1 T Coriander seed
  • 1/4 C Extra virgin olive oil
  • 2 ea Smoked pork shank or hock
  • 1 Gal Chicken stock
  • 2 ea Bay leaf
  • 1 bnch Fresh thyme
  • 4 C approx .Assorted Summer vegetables (Squash, zucchini, cherry tomatoes, squash blossoms, corn, etc.)
  • 1/8 C Basil, diced
  • Extra virgin olive oil to drizzle