Ingredients
Main Ingredients:
1 pound (2 ½ cups) dry white beans (e.g., cannellini or Great Northern)
2 quarts water
2–3 pounds smoked ham shanks or ham hocks
Seasonings:
2 teaspoons Herbes de Provence or Italian seasoning
Tabasco sauce (to taste)
Salt and pepper (to taste)
Vegetables:
1 tablespoon extra virgin olive oil
1 cup diced onion (about 1 small onion)
1 cup chopped celery (2–3 ribs)
⅔ cup chopped carrots (about 1 medium carrot)
2–3 cloves garlic, minced
Garnish:
Fresh parsley, chopped
Instructions
Prepare the Beans:
Place the beans in a large pot and cover with water. Bring to a boil, then turn off the heat. Soak the beans for about 2 hours, then drain and set aside.
Simmer the Ham:
In a separate large pot, place the ham shanks or hocks and cover with 2 quarts of water. Add Herbes de Provence or Italian seasoning. Bring to a simmer over high heat, then reduce to low. Partially cover and simmer for 1 hour.
Sauté the Onions:
Heat olive oil in a small pan over medium-high heat. Add diced onions and sauté until translucent (5–6 minutes). Add minced garlic and cook for 1 minute more.
Add Vegetables and Beans to the Broth:
After the ham has simmered for an hour, add the drained beans, sautéed onions and garlic, chopped celery, and carrots to the pot. Stir well.
Simmer the Soup:
Continue simmering, uncovered, for 40 minutes or until the vegetables are tender and the ham meat easily pulls away from the bone. Remove the ham bones, shred the meat, and return the meat to the soup. Discard the bones.
Season the Soup:
Add Tabasco sauce to taste, along with salt and pepper as needed.
Serve and Garnish:
Ladle the soup into bowls and top with freshly chopped parsley. Serve hot with crusty bread or crackers for a comforting meal.
Cooking Notes
Preparation Time: 15 minutes
Cooking Time: 1 hour 40 minutes (plus 2 hours for soaking beans)
Total Time: About 4 hours
This hearty and flavorful soup is perfect for a cozy meal, balancing smoky ham with tender beans and vibrant vegetables. Enjoy!