Ham Hock, Tuscan Cabbage & Cannellini Bean Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 1 leek, quartered lengthways, washed and thinly sliced
• 1 stick celery, thinly sliced
• 3 garlic cloves, chopped
• 200g Desiree potatoes, peeled and diced
• 300g zucchini, diced
• 400g cannellini beans, drained and rinsed
• 1 small bunch Tuscan cabbage, trimmed and chopped
• 60g baby spinach leaves
• 1/3 cup flat-leaf parsley leaves, chopped
• 1 brown onion, chopped
• 1 carrot, chopped
• 1 stick celery, chopped
• 300g bacon bones
• 1 x 1.4 kg Otway Pork ham hock (or leftover ham)
• 4 sprigs flat-leaf parsley
• 9 cups water
• Char-grilled sourdough bread
• Grated parmesan
• Finely grated lemon zest