# What You’ll Need:
→ Meats
01 - 2 cups cooked ham, diced
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
→ Beans
06 - 2 cans (15 oz each) cannellini beans, drained and rinsed
→ Liquids
07 - 6 cups low-sodium chicken or vegetable broth
→ Herbs & Seasonings
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh thyme leaves, chopped
10 - 1 tablespoon fresh rosemary, finely chopped
11 - 1 bay leaf
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon salt
→ Other
14 - 2 tablespoons olive oil
# How To Make It:
01 - Heat the olive oil in a large soup pot over medium heat.
02 - Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the diced ham and cook for another 2 minutes, stirring occasionally.
05 - Add the cannellini beans, broth, bay leaf, salt, and pepper. Stir to combine.
06 - Bring the soup to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
07 - Remove the bay leaf. Stir in the parsley, thyme, and rosemary. Simmer for an additional 2–3 minutes.
08 - Taste and adjust seasoning if needed. Serve hot, garnished with extra fresh herbs if desired.
