Step 1

Heat a large Dutch oven over medium heat. Add the olive oil, then the ham. Cook until it is golden brown, stirring occasionally, about 6 to 8 minutes.

Step 2

Add the carrots, celery, and onion to the Dutch oven. Season with 1/2 teaspoon salt. Cook 8 to 10 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and tomato paste and stir to combine. Cook 2 more minutes.

Step 3

Add the stock, beans, and bay leaf, if using. Using kitchen twine, tie the thyme in a bundle and add to the pot. Bring the soup to a simmer over medium-high heat, then reduce to a low simmer over medium-low heat for 10 to 12 minutes, to thicken slightly and let the flavors come together.

Step 4

Remove the bundle of thyme and bay leaf. Add the black pepper then season with more salt to taste. Serve soup in bowls and top with parsley.