Ingredients:
The first step is to make Stock from the ham hocks. You can do this in a pressure cooker. Simply put them in the cooker and add water to the fill line, and the garlic. Add the tomato sauce and herbs. Run the cooker on high (or the meat setting) for 2 1-hour cycles. Transfer to a soup pot.
Chop the celery (and optionally the fennel) into small pieces and saute in a fry pan with 2 tbsp olive oil.