by Ed Halmagyi


  • 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


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.