Ham and White Bean Soup


2 tbl. Arbequina Blend EVOO

1 onion, diced

1 large carrot, peeled and diced

1/2 c. finely chopped celery

4 cloves garlic, minced

2 c. shredded cooked ham

1 qt. chicken stock or broth (you can use beef)

2 bay leaves (or 1 tablespoon fresh chopped thyme)

3 tbl. chopped fresh flat-leaf parsley

4 (15 ounce) cans white beans (cannellini beans) -- no salt added, keep the liquid

1/2 tsp. black pepper

pinch of salt, if needed

In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots and celery. Cook until onions are softened (5 minutes). Sauté the garlic until fragrant. Add the ham and cook for 2 minutes, then pour in the stock. Add the bay leaves (or thyme) and parsley. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.Stir in the beans along with the liquid from the can and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed. Serve warm.