Category:
Soup

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Notes:
The Kitchen https://www.thekitchn.com/ham-bean-soup-recipe-23023054

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Ingredients:
1 medium yellow onion
3 medium carrots
3 medium celery stalks
2 cloves garlic
2 tablespoons olive oil
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
2 (15-ounce) cans cannellini beans
12 ounces cooked ham (about 2 cups shredded or diced)
6 cups low-sodium chicken broth
2 bay leaves
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves

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Directions:
Prepare the following, placing them all in the same bowl: Dice 1 medium onion, peel and dice 3 medium carrots, dice 3 medium celery stalks, and mince 2 garlic cloves.
Heat 2 tablespoons olive oil in a 6-quart Dutch oven or large pot over medium heat until shimmering. Add the onion, carrot, celery, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, drain and rinse 2 cans cannellini beans and shred or dice 12 ounces cooked ham (about 2 cups).
Add the beans, ham, 6 cups low-sodium chicken broth, 2 bay leaves, and 1/2 teaspoon dried thyme to the pot and stir to combine. Bring to a boil. Reduce the heat to low and simmer uncovered until the flavors meld, about 20 minutes. Meanwhile, finely chop 1/4 cup fresh parsley leaves.
Remove and discard the bay leaves. Taste and season with salt and pepper as needed. Garnish with the chopped parsley.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.

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