Ham and Bean Soup

First, sort through 450g (2 cups) dried great northern beans, discarding any small stones or shriveled, discolored beans. Rinse the sorted beans under cold running water in a colander, then transfer to a large stockpot, cover with 5cm (2 inches) of cold water, and bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pot tightly with a lid, and let the beans quick-soak for 1 hour (no overnight soak required), then drain thoroughly and set aside.

Heat 30ml (2 tablespoons) olive oil in a large heavy-bottomed soup pot over medium heat. Add the 150g diced yellow onion, 120g diced carrot, and 100g diced celery, cooking for 7-8 minutes, stirring occasionally, until vegetables are soft and slightly translucent. Stir in the 10g minced garlic and cook for 30 seconds more until fragrant, taking care not to burn the garlic, which will turn bitter.

Add the drained, soaked great northern beans, 340g (1.5 cups) cubed smoked ham, 1.5L (6 cups) low-sodium chicken broth, 1 whole bay leaf, 1 teaspoon dried thyme, and 1/2 teaspoon freshly ground black pepper to the pot with the sautéed vegetables. Stir all ingredients gently with a wooden spoon to fully combine.

Bring the soup mixture to a rolling boil over high heat, then immediately reduce the stovetop heat to low to maintain a gentle, steady simmer (only small bubbles breaking the surface). Partially cover the pot with a lid to trap heat while letting steam escape, and cook for 45 minutes, stirring every 15 minutes to prevent sticking, until beans are completely tender and the broth smells richly smoky from the ham.

Use a metal potato masher to mash roughly 1/4 of the tender beans against the inner side of the pot, which will thicken the broth slightly while leaving most beans whole for a pleasant, chunky texture. Taste the broth carefully, and add up to 1/2 teaspoon of kosher salt only if needed (smoked ham is often quite salty on its own), then fish out and discard the bay leaf.

Ladle the hot soup evenly into 4 warm serving bowls, top each bowl with 1/2 tablespoon of chopped fresh flat-leaf parsley for a bright, herby contrast, and serve immediately, ideally with slices of crusty sourdough bread for dipping.