INSTRUCTIONS:
Prepare the Beans:
Place the dried white beans in a large bowl and cover them with water. Allow the beans to soak overnight or for at least 8 hours. Drain and rinse the beans before using.
Sauté the Aromatics:
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are softened, about 5-6 minutes.
Add the minced garlic to the pot and sauté for an additional minute, until fragrant.
Add the Ham and Beans:
Stir in the diced ham and soaked white beans, mixing well with the sautéed vegetables.
Simmer the Soup:
Pour the chicken or vegetable broth into the pot, ensuring that the ham and beans are fully submerged.
Add the bay leaves and dried thyme to the soup, stirring to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 1 to 1.5 hours, or until the beans are tender and the flavors have melded together. Stir occasionally and skim off any foam that rises to the surface.
Season to Taste:
Once the soup has simmered to perfection, season it with salt and pepper to taste. Adjust the seasoning as needed, keeping in mind the saltiness of the ham.
Serve and Garnish:
Ladle the Delicious Ham and Bean Soup into bowls, ensuring that each serving contains a generous portion of ham, beans, and vegetables.
Garnish the soup with chopped fresh parsley for a burst of color and freshness.
Enjoy:
Serve the soup piping hot, accompanied by crusty bread or your favorite soup accompaniments.
