Makes 6 servings
2 tablespoons olive oil
1 cup diced onion
1 carrot, peeled and sliced
1 celery stalk, sliced
2 tablespoons minced garlic
1/2 cup diced country ham
3/4 pound dried cannellini or navy beans
2 tablespoons fresh chopped rosemary
8 cups chicken stock
1/2 teaspoon pepper
salt to taste
Heat the oil in a saucepan over medium heat. Add the onion, carrot, celery, garlic and ham and saute, stirring frequently, for 5 minutes.
Add the beans, rosemary, chicken stock and pepper and bring to a boil.
Simmer, covered, for 30 minutes. Taste the cooking liquid, and add enough salt so that it becomes slightly salty (the amount needed will vary depending on the type of ham used for seasoning).
Cover the pot and simmer for 40 to 60 minutes, or until the beans are soft.
Puree the mixture in a food processor fitted with the steel blade or in a blender. Serve hot. The soup can be made up to three days in advance and refrigerated, covered.