Step 1

Heat olive oil in a soup pot or Dutch oven over medium-high heat. Add diced onion, celery and carrots. Sauté until they begin to soften.

Step 2

Stir in garlic and crushed red pepper. Cook for about a minute.

Step 3

Add ham, beans, chicken broth or stock, Italian seasoning, paprika, bay leaves, salt and pepper. Bring to a simmer, reduce heat to medium-low, then continue simmering for at least 30 minutes. I like to cook it a bit longer to allow the flavors to develop more, but 30 minutes works.

Step 4

Taste and adjust for salt and pepper. Serve with nice crusty bread and enjoy.