Ingredients
- 2 brown onions, sliced
- ½ leek, diced
- 2 medium carrots, diced
- 2 sticks celery, diced
- 2 Tbsp extra virgin olive oil
- ½ red capsicum, diced
- ½ green capsicum, diced
- 6 cloves garlic, chopped
- 1 cup white wine
- 1L beef stock
- 1L water
- 400g can whole peeled tomatoes
- 1 smoked ham hock
- ½ bunch oregano leaves
- 100g small shell pasta
Instructions
1 Set a large saucepan over a moderate heat and sauté the onions, leek, carrots and celery in olive oil for 10 minutes, until lightly softened. Add the capsicums and garlic and cook fro 3 more minutes.
2 Pour in the wine to deglaze, then add the stock, water, tomatoes, ham hock and oregano. Simmer gently for 1½ hours, until the ham is tender, then flake the meat into the soup (discarding the bone.
3 Cook the pasta according to manufacturer’s instructions until al dente, then drain well, mix into the soup, and serve.