Preparation Steps

• Rinse and drain the soaked navy beans.
• In a large pot, heat a splash of olive oil over medium heat and sauté the onions, carrots, and celery until softened.
• Add the garlic and cook for another minute until fragrant.
• Pour in the chicken broth and add the drained beans, diced ham, thyme, bay leaves, and black pepper. Bring to a boil.
• Reduce the heat to low and let the soup simmer for about 1.5 to 2 hours, or until the beans are tender.
• Remove bay leaves, then season with salt and additional pepper to taste.
• Stir in chopped parsley before serving hot.