Ingredients:
- 1 pound (2 1/2 cups) dry white beans (cannellini or Great Northern)
- 2 quarts water
- 2-3 pounds smoked ham shanks or ham hocks
- 2 teaspoons Herbes de Provence or Italian seasoning
- 1 tablespoon extra virgin olive oil
- 1 cup diced onions (1 small onion)
- 1 cup chopped celery (2-3 ribs)
- 2/3 cup chopped carrots (1 medium carrot)
- 2-3 cloves garlic, minced
- Tabasco sauce (to taste)
- Salt and pepper (to taste)
- Fresh parsley (for garnish)
Preparation:
1 Soak the Beans: Boil dry beans in water, turn off heat, and soak for 2 hours. Drain.
2 Simmer the Ham: In a large pot, cover ham shanks/hocks with 2 quarts water, add Herbes de Provence or Italian seasoning, and simmer for 1 hour.
3 Sauté the Aromatics: Heat olive oil, sauté onions until translucent (5-6 minutes), add garlic, and cook for 1 minute.
4 Combine Ingredients: Add soaked beans, sautéed onions/garlic, celery, and carrots to the ham broth.
5 Simmer the Soup: Cook uncovered for 40 minutes until vegetables are tender and ham meat falls off the bone. Remove bones, shred meat, and return to soup.
6 Season and Serve: Add Tabasco, salt, and pepper to taste. Garnish with fresh parsley. Enjoy!
