White Bean Soup With Ham

1 meaty ham bone 3 cups water 3 cups chicken broth 2 cloves garlic, crushed and minced 1 cup diced onion 1 cup diced carrot 1 cup diced celery 1/2 cup diced fennel, optional 1/4 teaspoon ground black pepper 2 teaspoons fresh or freeze-dried parsley 2 teaspoons reole seasoning or seasoned salt blend pinch thyme 1 cup corn kernels 1 cup frozen chopped spinach 2 cans !1" ounces each# $reat %orthern or %avy beans, drained and rinsed 2 cans !14&" ounces each# tomatoes, diced 1 cup diced ham, optional salt and pepper, to taste

ombine ham bone, water, and chicken broth in a large saucepan& 'dd the garlic, onion, carrots, celery, fennel, pepper, parsley, reole seasoning and thyme& (ring to a boil& )educe heat, cover, and simmer for 1 to 1 1/2 hours& 'dd the corn, spinach or mustard greens, beans, and tomatoes& )emove ham bone and cut meat from the bone and dice& *kim fat off the top of the soup and add the ham, along with the e+tra ham, if using& ,aste and add salt and pepper, to taste& *immer for about 3- minutes longer& *erves . to 1-&

1 pound cannellini beans 3 1/2 quarts (14 cups) water (maybe too much) 1 meaty smoked ham bone 1/2 teaspoon dried thyme 2 medium carrots 2 medium celery stalks 1 medium yellow onion 1 teaspoon kosher salt, plus more as needed 1 1/2 cups medium-dice, fully cooked smoked ham (about 8 ounces) Freshly ground black pepper
Place the water and ham bone in a Dutch oven and bring to a boil over medium-high heat. Reduce to medium and simmer uncovered x 1 hour

Add the soaked beans and thyme, stir to combine (leave the bone in the pot), and return to a simmer, skimming the surface with a spoon as necessary to remove any scum. Cook, stirring occasionally, until the beans are almost completely tender but still a little underdone in the center, about 1 hour (the beans should not be completely cooked because they will cook more later).

Meanwhile, peel and cut the carrots into medium dice and place in a medium bowl. Cut the celery and onion into medium dice and add them to the bowl with the carrots. Add the diced vegetables and measured salt to the pot, stir to combine, and bring to a simmer. Cook, stirring occasionally, until the beans and vegetables are tender and the meat is falling off the bone, about 40 minutes more. Turn off the heat.

Remove the ham bone to a cutting board and let sit until cool enough to handle. Remove the meat from the bones and set it aside Using a potato masher, lightly mash half of the beans and vegetables, leaving the remaining intact. Stir in the diced and reserved ham.