Place hock and stock in a large pot and bring to the boil. Reduce to a simmer and add all vegetables, bay leaves and salt and pepper. Simmer for around 40 minutes or until the vegetables are soft.
Carefully remove the bone from the soup and place on a chopping board. Cut off all of the meat from the bone and set it aside. Discard any excess fat, skin and the bone.
Remove the bay leaves from the soup and set them aside. Once the soup is cool enough to handle, process it through a food processor until smooth.
Place soup, bay leaves and chopped meat back into the pot. Add the pasta and stir to combine. Simmer gently until the pasta is tender. Season to taste if necessary.
This soup will benefit from resting in the refrigerator overnight. It will thicken and the flavour will develop further.
Reheat if necessary and serve with extra cracked pepper, shaved Parmesan cheese or chopped parsley.