White Bean and Ham Soup

Ingredients

• 1 lb or 2 1/2 cups dry white beans – Cannellini or Great Northern
• 2 quarts of water
• 2-3 lbs of smoked ham shanks or ham hocks
• 2 teaspoons Herbes de Provence, or Italian seasoning
• 1 Tbsp extra virgin olive oil
• 1 cup of diced onions
• 1 cup chopped celery
• 2/3 cup chopped carrots
• 2-3 cloves garlic, minced
• Tabasco sauce
• Salt and pepper
• Fresh parsley

Directions

1. Set a pot big enough for the dry beans on the stove, fill it with water, and bring it to a boil. Take the pot off the heat, stir in the beans, and leave them to soak for about 2 hours. Pour off the soaking water.
2. As the beans soak, place the ham shanks or ham hocks in a separate large pot and add 2 quarts of water to cover them. Stir in the herbes de Provence or Italian seasoning. Bring the liquid to a simmer over high heat, then turn the heat down, cover the pot partway, and keep it at a gentle simmer for about an hour.
3. In a small sauté pan, warm the olive oil over medium high heat. Add the chopped onions and sauté until they turn translucent, about 5 to 6 minutes. Stir in the minced garlic and cook for a minute more.
4. After the ham hocks or shanks have simmered for about an hour, add the soaked and drained beans, the onions, garlic, celery, and carrots. Continue cooking the soup uncovered for about another 40 minutes, until the vegetables are soft and the ham comes away from the bone easily. Lift the ham bones out of the pot, pull off any meat, and return the meat to the soup. Discard the bones.
5. Add several drops of Tabasco, then season with salt and pepper to taste. Serve with a pinch of chopped fresh parsley.