Ingredients
- 1 tablespoon olive oil
- 3 carrots small dice
- 1 small onion small dice
- 2 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- 4 14.5 ounce cans white beans
- 3 cups chicken stock
- 2 cups diced smoked ham
- 1 smoked ham hock
- 2 dried bay leaves
- Kosher salt to taste
- Black pepper to taste
- 1/4 cup minced parsley
Instructions
- In a 5-quart soup pot, pour the olive oil and set it over a medium-high flame, ensuring an even distribution of heat.
- Once the oil reaches its optimum temperature, introduce the carrots and onions, ensuring they are spread out evenly. Allow them to cook for approximately 5 minutes, or until the onions achieve a translucent appearance.
- Incorporate the garlic and fresh thyme leaves, stirring them in until well combined with the other ingredients.
- Proceed to add the white beans – ensuring to include the juice for enhanced flavor – the chicken stock, diced ham, ham hock, and bay leaves into the pot. Stir meticulously to ensure an even mixture.
- Let the soup simmer gently for a duration of 10-15 minutes, during which it should attain a slightly thickened consistency, indicating the melding of flavors.
- After achieving the desired consistency, sample the soup and season with kosher salt and freshly ground black pepper to your preferred taste profile.
- Lastly, integrate the minced parsley and ensure it’s evenly dispersed before serving the soup while it’s still at its optimal temperature.
