Hearty Ham and Bean Soup Recipe 

 INGREDIENTS:
– 2 Tbsp. olive oil 

– 8 oz. diced ham 

– 2 carrots, diced 

– 2 stalks celery, diced 

– 1 medium yellow onion, chopped 

– 1/2 tsp. kosher salt, plus more to taste 

– 2 cloves garlic, minced 

– 2 Tbsp. tomato paste 

– 4 cups low-sodium chicken stock 

– 2 (15 oz.) cans cannellini or navy beans, drained and rinsed 

– 1 bay leaf 

– 6 sprigs of fresh thyme 

– 1/2 tsp. ground black pepper 

– 2 Tbsp. chopped fresh parsley for garnish 

# INSTRUCTIONS:
1. In a large Dutch oven, heat the olive oil over medium heat. Add the diced ham and cook until it turns golden brown, stirring occasionally for about 6 to 8 minutes.
2. Next, add the diced carrots, celery, and chopped onion to the pot. Season with 1/2 teaspoon of salt and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Then, add the minced garlic and tomato paste, stirring to combine, and cook for an additional 2 minutes.
3. Pour in the chicken stock and add the rinsed beans along with the bay leaf. Bundle the thyme sprigs with kitchen twine and add them to the pot. Bring the soup to a simmer over medium-high heat, then reduce to a low simmer for 10 to 12 minutes to allow the flavors to meld and the soup to thicken slightly.
4. Remove the thyme bundle and bay leaf from the soup. Stir in the black pepper and adjust the salt to taste. Serve the soup in bowls, garnished with fresh parsley.

Enjoy this nutritious and comforting ham and bean soup, perfect for warming you up on chilly days!