Place ham hock in a large stock pot and cover with cold water. Place pot over high heat and bring to a boil. Reduce heat and simmer for 30 minutes.

Carefully removed the hock and reserve 2 cups of cooking liquid. Remove the rind from the hock and discard. Using 2 forks shred the meat and set aside. ***If your hock does not produce a lot of meat, you may want to supplement with an additional ham steak (Optional)

In the same stock pot, heat olive oil over medium heat. Add leek and cook, stirring constantly, until softened, about 3 minutes.

Add chicken stock and reserved cooking liquid. Bring to a simmer. Add broccolini and macaroni. Cook for 3 minutes. Add kale, cabbage and green beans. Simmer for two minutes. Add peas and simmer for 1 more minute. Add ham and parsley. Stir. Add salt and pepper to taste.

Spoon into 6 bowls and top with finely grated parmesan cheese.