Step 1

Heat oil in a large saucepan over medium-high heat. Add onion, celery and carrot. Cook, stirring, for 5 minutes or until softened. Add garlic, paprika, cumin, ground coriander and cinnamon. Cook for 1 minute or until fragrant.

Step 2

Add ham hock, stock and tomatoes. Season with pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour 30 minutes. Remove lid. Simmer for a further 30 minutes or until ham is falling off the bone. Remove ham hock from soup mixture. Shred ham from bone. Discard bone. Return ham to soup.

Step 3

Add beans to soup. Simmer for 5 minutes or until heated through. Top with parsley and parmesan, and serve with crusty bread.