Step 1

Pick through the beans well checking for small rocks and/or dirt clods. Rinse the beans in cold water. Soak them in water overnight. In the morning when you are ready to cook them, drain and rinse them with cold water until the water runs clear. Set aside.

Step 2

Chop the carrots, onion, celery and spinach. Leave the tomatoes whole.

Step 3

Heat olive oil in a heavy bottom stockpot over medium heat. When the oil is hot, add the carrots, onion, celery, tomatoes and spinach. Add the pepper, red pepper flakes and Italian seasoning - do not add the salt yet! Sauté for 4-5 minutes until the vegetables begin to soften.

Step 4

Add the bay leaf, ham, hambone, beans and fresh water. Increase the heat to high and bring it to a boil. Reduce to a medium-low and cover leaving a small vent on the pot to allow some steam to escape.

Step 5

Stirring occasionally, cook until the beans are soft, about 1 1/2 hours. Add additional water if needed.

Step 6

When the beans are soft, remove bay leaf and discard. Remove the hambone. Allow it to cool long enough to remove the meat. Add the meat back into the soup, plus one cup diced ham.

Step 7

Now is the time to add the salt. Taste and adjust the seasonings. It may take about a teaspoon of salt.

Step 8

Optional - add a squeeze of fresh lemon and a handful of minced parsley at the end to brighten the flavors of the soup.