Ham and White Bean Soup Recipe

Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak for about 2 hours. Drain the water.

While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning.

Warm on high heat until the water comes to a simmer, then lower the heat, partially cover, and maintain the simmer for about 1 hour.

Heat olive oil in a small sauté pan on medium-high heat. Add the chopped onions and cook for about 5 to 6 minutes until translucent. Add the minced garlic and cook for 1 minute more.

Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans, the cooked onions and garlic, and the chopped celery and carrots.

Cook for another 40 minutes or so, uncovered until the vegetables are soft and the ham meat easily pulls away from the bone.

Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.

Add several drops of Tabasco to taste. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.