- Soak the Beans: Start by rinsing the dried white beans under cold water and then soaking them in a large bowl of water overnight. This will help soften the beans and reduce cooking time.
- Sauté the Aromatics: In a large soup pot or Dutch oven, heat some olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté them until they become tender and fragrant.
- Add Ham and Beans: If you’re using a ham hock, add it to the pot at this point. If you’re using diced ham, set it aside for later. Drain and rinse the soaked beans and add them to the pot along with the bay leaf.
- Simmer: Pour in the water or chicken broth, ensuring that it covers the beans. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 1-2 hours, or until the beans are tender. If using a ham hock, remove it once the meat is falling off the bone and shred the meat.
- Season: Season the soup with salt and pepper to taste. If you’re using diced ham, add it to the soup now. Continue to simmer for an additional 15-30 minutes to allow the flavors to meld.
- Serve: Remove the bay leaf and the ham hock bone (if used). Ladle the ham and white bean soup into bowls and serve hot. You can garnish it with fresh herbs, such as parsley, if desired.
This dish can be customized to your preferences. Some people like to add chopped tomatoes, thyme, or other herbs for extra flavor. It’s a filling and satisfying meal, especially when served with some crusty bread. Enjoy!