soupofwinterlettucewithwhitebeansandprosciutto_main

Recipe

Soup of Winter Lettuce with White Beans and Prosciutto

6
Serves
15 MINS
Prep Time
2 MINS
Cook Time
10
Ingredients
Ingredients
Method
  • 3 Treviso™ radicchio lettuce, roughly chopped
  • 2 baby endive, roughly chopped
  • 3 witlof, roughly chopped
  • 1 large beetroot peeled and chopped into 1cm cubes
  • 1 ham hock
  • 30 ml extra virgin olive oil
  • 150 grams prosciutto, finely diced
  • 1 tbsp tomato paste
  • 1 tin cannellini beans, drained and washed
  • 2 tbsp fresh dill
  1. Bring ham hock to the boil in 5 litres of water. Reduce heat and simmer for 1 hour. Remove hock and stand to cool and strain and reserve stock. Remove meat from the bone and dice.
  2. Heat oil in a large saucepan and fry prosciutto till crisp.
  3. Add lettuces, beetroot, tomato paste and 3 litres of reserved stock. Simmer for 30 minutes until beetroot is tender, then add meat and beans. Cook for a further 5 minutes until meat and beans are warmed through. Stir through dill.
  4. Serve with crusty sour dough or ciabatta.