Ham, Potato and Kale Soup

This soup is apparently delicious with the addition of little white beans or black-eyed peas. If you don’t have a hambone to make stock, use 1 L chicken or vegetable stock.

Ingredients:
1 ham bone, with meat still on the bone, or a cup or so of chopped leftover roast ham
canola or olive oil, for cooking
1 onion or leek, finely chopped
2 celery stalks, chopped
2 carrots, chopped
3-4 garlic cloves, crushed or chopped
3 small thin-skinned potatoes
1 large bunch kale, washed and thinly sliced (discard the ribs)
salt and pepper, to taste

Method:
1. In a pot big enough to accommodate it, cover the ham bone with water and bring to a simmer. Cook for about 30 minutes, then remove the bone and set it aside until it’s cool enough to handle. Pull and cut any meat off the bone and add it to the ham stock.
2. Meanwhile, heat a drizzle of oil in a heavy pot set over medium-high heat. Sauté the onion for about 5 minutes, until soft. Add the celery, carrot and garlic and cook for another minute or two. Add the ham, stock and bring to a simmer. Cook for about 20 minutes, until the vegetables are tender.
3. Add the kale and stir; cook for a minute or two, until the kale wilts. Season with salt and pepper and serve hot, topped with freshly grated Parmesan. Serves 4-6.