Ingredients
2tbspsunsalted butter
1yellow oniondiced
2carrotsdiced
2stalkscelerydiced
1tspkosher salt
½tspblack peppercoarse ground
3clovesgarlicminced
3cupshamdiced
45ozwhite Cannellini beansdrained and rinsed
1sprigfresh thyme
½tspdried rosemary
2bay leaves
4cupschicken broth
Preparation
Add the butter to a large dutch oven over medium heat with your onion, carrots, celery, salt, and pepper.
Cook for 6 to 8 minutes, stirring occasionally, until onions are translucent.
Add in the garlic and stir well, cooking for 1 minute.
Add in the ham, cannelini beans, thyme, rosemary, bay leaves and chicken broth and stir well.
On medium-high heat, bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
