Optional: 1 cup chopped fresh tomatoes or 1 can (14.5 oz) diced tomatoes
Instructions
Prepare the Beans: Rinse the dried navy beans under cold water. Place them in a large bowl and cover with water. Soak overnight, then drain and rinse again. If you’re short on time, use the quick-soak method: bring the beans and water to a boil, cook for 2 minutes, then remove from heat and let sit for 1 hour. Drain and rinse.
Cook the Soup
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add the ham hock (or diced smoked ham), bay leaf, dried thyme, rosemary, oregano, and the soaked navy beans. Stir to combine.
Pour in the chicken or vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beans are tender. If you’re using fresh tomatoes or canned diced tomatoes, add them halfway through the cooking time.
Remove the ham hock and bay leaf. If using a ham hock, shred the meat and return it to the pot. Season with salt and pepper to taste.
Finish and Serve
Stir in the chopped fresh parsley and let the soup simmer for another 5 minutes.
Ladle the soup into bowls and serve hot, accompanied by crusty bread and fresh cream butter.
