1 lb. of white beans, Cannellini or Great Northern, about 2 1/2 cups
2 quarts of water
2-3 lbs. of smoked ham hocks or shanks
2 tsp. Herbes de Provence, or Italian seasoning
1 Tbsp. olive oil
1 cup of diced onions (about 1 small onion)
1 cup chopped celery (about 2-3 ribs)
2/3 cup chopped carrots (about 1 medium carrot)
2-3 cloves garlic, minced
Salt and pepper
1. Soak the dry beans in hot water. Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak the beans for about 2 hours. Drain the water.
2. While the beans are soaking, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Heat on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.
3. Sauté the onions. Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.
4. Add vegetables and beans to the ham broth. Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans, onions, garlic, and the chopped celery and carrots. Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.
5. Season to taste Add several drops of Tabasco to taste. Add salt and pepper to taste.
Serve with a pinch of chopped fresh parsley. Serves 8.