Soups
White Bean & Ham Hock Soup
Kokomo Winery
4791 Dry Creek Road
Healdsburg , CA 95448
kokomowines.com
- RECIPE YEAR: 2024
- RECIPE BY: Jason Denton of Jackson's Bar & Oven
- YIELD: Serves 8
- PAIRS WELL WITH: Kokomo 2022 Zinfandel, Dry Creek Valley
A hearty soup, perfect for cozy cool Fall days, and pairs beautifully with any of Kokomo's red wines.
Ingredients:
- 1 pound Dry Cannellini Beans
- 1 tablespoon Olive Oil
- 1 cup Sweet Onion chopped
- 1 cup Carrot chopped
- 1 cup Celery chopped
- 5 cloves Garlic minced
- 1/2 cup White Wine
- 8 cups Chicken Stock
- 3.5 pounds Smoked Ham Hocks
- 1 tablespoon Fresh Parsley chopped
- 1 tablespoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Fresh Oregano chopped
- 1/2 teaspoon Crushed Red Pepper
Directions:
Directions:
1. In a large pot, place beans and cover with water. Cover and let stand overnight. Drain and rinse beans before using. 2. In a large pot, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, until just tender, 7 to 8 minutes. Add wine to deglaze. Add stock, rinsed beans, ham hocks, parsley, salt, black pepper, oregano, and red pepper. Bring to a boil over medium-high heat. Cover with lid, reduce to a simmer, and cook, stirring occasionally, until beans are tender, about 2 hours. 3. Using tongs, carefully remove ham hocks from pot. Shred meat from ham hocks and return to pot, discarding skin, bones, and cartilage. Stir until well combined.
