Step 1 Bring water to boil in a large pot, add ham hocks and simmer for 90 minutes until it easily comes away from the bone. Reserve the pulled ham and stock separately in bowls and cover with cling film. Set aside to cool down. To Make The Soup Step 2 In a casserole pot, heat oil at a medium-high heat. Add onion, garlic, carrot, celery, thyme with a pinch of salt and pepper. Cook for 3-4 minutes. Step 3 Add white wine to deglaze the pot and cook for 1-2 minutes before adding the stock and leavbay es. Step 4 Once the stock comes to the boil, add beans and pulled ham. Turn the heat to a low simmer for 15-20 minutes. To Serve Step 5 Transfer to a bowl, garnish with parsley, serve with toasted sourdough.
