Step 1

Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until tender, approximately 3-5 minutes. Add garlic and continue to cook for an additional minute.

Step 2

Mix in bay leaves, thyme, paprika, and red pepper flakes.

Step 3

Pour in the broth and bring to a gentle boil. Reduce heat to low, and incorporate the ham and beans. Season with salt and pepper to your liking. Allow to simmer for 15-20 minutes, stirring occasionally.

Step 4

Discard the bay leaves. Serve the soup hot in bowls, garnished with fresh parsley if using.