Warm the olive oil in a big Dutch oven or saucepan over medium heat.
Saute the chopped carrots, celery, and onion for five to seven minutes, or until the vegetables are tender.
Add the minced garlic and continue cooking for another minute or two, or until it begins to release its aroma.
Toss in the ham and flavors:
Then, whisk in the cubed ham.
Throw in some thyme, rosemary, bay leaf, and (if desired) red pepper flakes.
Saute the beans and broth:
Add the white beans and whisk in the chicken broth and water.
After the ingredients come to a boil, lower the heat to low and simmer for 20 to 25 minutes to let the flavors combine.
Finish the Dish:
Toss in some salt and pepper to season the soup. To taste, add more or less spice.
You may adjust the soup's thickness by adding extra water or broth as needed.
Serving topping:
After the soup has been ladled into dishes, top with chopped parsley.
Accompany with a side salad or crusty bread for a satisfying dinner. I hope you like this hearty soup with ham and white beans
