Ingredients
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¼ cup olive oil, divided
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1 large onion, chopped (two cups)
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2 carrots, peeled and chopped (one cup)
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2 stalks of celery, chopped (one cup)
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4 cloves garlic, minced
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1 - 2 pound sugar pie pumpkin, peeled, seeded and cut into 1 inch chunks (Butternut squash can be substituted.)
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8 cups chicken or vegetable stock
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1 - 15 ounce can diced tomatoes
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6 sprigs of fresh thyme (tied with a string for easy removal later)
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1 bay leaf
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2 - 15 ounce cans cannellini beans, drained and rinsed
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1 bunch greens (Kale, Chard, Mustard, Collards) washed and rough chopped
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Balsamic vinegar (optional)
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Salt
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Crushed red chili flakes
Instructions
Heat olive oil on medium in a large thick bottomed pot (5 t0 6 quarts). Add onion and bay leaf. Cook 5 minutes until slightly softened.
Add chopped celery and carrot, cook for 2 to 3 more minutes. Your mirepoix should be soft and the onions translucent. Add the minced garlic and cook for 1 more minute.
Add pumpkin, ham hock, stock, tomatoes and thyme. Increase heat and bring to simmer. Reduce heat to maintain simmer, uncovered. Let simmer for one and one half hour.
Remove ham hock to a plate and let cool.
Add white beans and cook for 15 minutes. Remove bay leaf and thyme. Add chopped chard, simmer until chard is wilted.
When hock is cooled, strip meat from bone and chop or shred - return to pot. Taste and adjust seasoning. (You can thin the soup if necessary).
Cook until the chard is tender and you are ready to serve.
