2 Tablespoons Olive Oil

1 Onion, diced

1 large Carrot, diced

1/2 cup Celery, finely chopped

4 cloves of Garlic, minced

2 cups shredded cooked Ham

1 quart Chicken Stock (or Broth)

2 Bay Leaves

1 – 2 tablespoon of Parsley

4   15-ounce cans of White Beans,  Keep the liquid

1/2 teaspoon Black Pepper

pinch of Salt, If Needed

HOW TO:

In large pot, heat oil on a medium setting.  Add onion, carrot & celery.  Cook about 5 minutes until onions are softened.  Add garlic and cook an additional minute.  Add ham and cook an additional 2 minutes.  Pour in chicken stock (or broth), bay leaves and parsely.  Bring to a boil. Reduce heat to simmer for 5 minutes.  Add beans along with the liquid from the cans and pepper.  Let simmer a couple minutes until heated through.  Add salt if needed.