Step 1

Place the beans in a large bowl and cover with enough water to cover with an extra two inches. Let soak overnight.

Step 2

Drain the beans and rinse them in cold water. Place them in a large pot.

Step 3

Cover the beans with 2 to 3 time the amount of water as the beans, depending on how thick you want the final soup to be.

Step 4

Add the ham hock, celery, carrots, onions, bay leaves, half of a bunch of parsley, and some salt and peppercorns to taste.

Step 5

Bring to a simmer and cook, partially covered for about 90 minutes (or more, depending on the beans), until the beans are very soft.

Step 6

Remove and discard the onion, carrot, celery, parsley, and bay leaves. Remove the ham hock and set it aside. Remove half of the beans and puree the rest of the beans in the pot with an immersion blender to thicken the soup. Add back the reserved.

Step 7

Cut the ham from the ham hock and cut it into small pieces. Add the half to the soup.

Step 8

Taste for salt and pepper. Serve with a garnish of chopped fresh parsley leaves and grated Parmesan.