One Pot Ham and Bean Soup

Instructions

1. Gather all your ingredients and kitchen tools before starting. Have your chopping and measuring tools ready to streamline the process.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Make sure the pot is large enough to hold all the ingredients and have room for stirring.
3. Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften. Stir occasionally to prevent sticking.
4. Add the minced garlic and cook for another minute, stirring constantly to prevent it from burning.
5. Add the diced ham to the pot and cook for 3-4 minutes, allowing it to slightly brown.
6. Stir in 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and the bay leaf. This will infuse the soup with delicious aromas.
7. Pour in the 2 cans of cannellini beans, 4 cups of chicken broth, and 1 cup of water. Stir well to combine all ingredients evenly.
8. Bring the soup to a boil by increasing the heat to high, then reduce the heat to low to let it simmer for 1 hour. Cover the pot with a lid to retain moisture but leave a small gap for steam to escape.
9. Occasionally stir the soup to ensure nothing is sticking to the bottom of the pot. Taste and adjust seasoning with salt and pepper as needed.
10. After the soup has cooked for an hour, remove the bay leaf and serve hot. Pair with crusty bread for a hearty meal.
11. Tip: If you prefer it thicker, you can mash some of the beans with a fork or a potato masher to achieve your desired consistency.