As promised, a more rustic and lovely white bean soup.
1 lb of white beans - Canellini or Great Northern
2 quarts of water
2-3 lbs of ham hocks or cut-up shanks
1 cup of diced onions
1 cup chopped celery
3 russet potatoes peeled and diced
2/3 cup chopped carrots
2 cloves garlic, diced
½ tsp oregano leaves
1 tsp fresh thyme (or ½ tsp dried)
½ tsp basil leaves
½ tsp sage leaves
½ tsp savory
1 tsp fresh rosemary (or ½ tsp dried)
Salt and pepper
Herbes de Provence
Fresh flat leaf parsley
- 1 Soak the beans in at least 2 quarts of cold water for about 2 hrs or (preferabley) overnight. Drain the water.
- Put the ham shank pieces in a large pot and cover with water. Bring to a boil, then reduce to a simmer for one hour. Add the chopped vegetables and beans. Cook for another hour, until the vegetables are soft and the ham meat easily pulls away from the bone.
- Add the oregeno, thyme, basil, sage, savory and rosemary. If you like a little zing, throw in a ¼ tsp of cayenne or a few dashes of tobasco sauce.
- Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.