1-First Step: Begin by preparing all your vegetables. Dice one large yellow onion to yield approximately 2 cups, chop 3 stalks of celery to get about 1 cup, and dice 3 medium-large carrots for approximately 1½ cups. Mince 3 garlic cloves, which should equal about 1 tablespoon. Having all your vegetables ready before you start cooking will make the process smoother and more enjoyable.

2-Second Step: Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium heat. Once the oil is shimmering but not smoking, add the diced onion, celery, carrots, minced garlic, and 1 tablespoon of Italian seasoning to the pot. Sauté these vegetables, stirring occasionally, until the onions become translucent, which should take about 5 minutes. This step builds the flavor foundation of your soup by releasing the aromatic compounds in the vegetables.

3-Third Step: Add 2 quarts (8 cups) of water, or a combination of 1 quart water and 1 quart chicken broth for more depth of flavor. Include the 2 bay leaves and the ham hock or ham bone if you’re using one. Cover the pot and bring it to a rolling simmer. Let it cook covered for 10 to 20 minutes, allowing the ham hock to infuse the broth with flavor and collagen. If you are using a ham hock, consider simmering it longer to extract more flavor.

4-Fourth Step: Remove the lid from the pot and add 20 24 ounces (about 4 cups) of chopped or pulled cooked ham pieces along with 3 cans (15 ounces each) of white beans that have been drained and rinsed. If you prefer a thicker soup, you can mash about 1 cup of the beans before adding them to the pot. Simmer the soup uncovered for at least 10 minutes, and up to 30 minutes or more if you want a thicker, more flavorful soup. The longer simmering time will allow the flavors to meld together beautifully and the soup to naturally thicken.

5-Fifth Step: Remove the pot from heat. Carefully remove and discard the bay leaves and ham hock. If there’s any meat remaining on the ham hock, you can shred it and add it back to the soup. Stir in 5 ounces of fresh baby spinach leaves (you may substitute chopped kale if preferred) and 1 tablespoon of apple cider vinegar. The spinach should only be stirred until it wilts, which will happen very quickly. The vinegar adds a brightness that balances the richness of the ham and beans.

6-Sixth Step: Serve the Ham And Bean Soup immediately while hot, or let it cool and store in airtight containers in the refrigerator for up to 5 days. This recipe makes approximately 8 servings, with each serving of 1¼ cups containing 368 calories. The soup is delicious on its own or can be served with hot water cornbread for a complete meal.