Instructions: Remove excess fat from the ham hocks. Heat the oil in a large pot. Add the onions and garlic and cook until translucent, 3 to 5 minutes. Add the celery and cook for an additional 3 minutes. Add the carrots and cook 3 minutes. Add the ham hocks and stir, allowing all the ingredients to blend. Add the wine, stirring to deglaze the pan, and cook for about 5 minutes. Cover it all with the stock, add the tomato paste, bay leaves, thyme, peppercorns and parsley. Simmer for 45 minutes, or until the ham is tender enough to fall off the bone.

Remove the ham hocks and, when cool enough to handle, separate the meat from the bones. Discard bones, and return the meat to the soup pot. Discard the bay leaves and thyme sprigs. Add the water and bring to a boil. Add the pasta and cook for 13 to 15 minutes, until al dente. Season with salt and pepper. (You probably wont need much salt.) Serve with a loaf of warm French bread.

This recipe yields 12 servings..

Comments: It freezes very well; simply let it cool completely, then transfer to an air-tight freezer container to avoid freezer burn.

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