Step 1

Rinse and sort through the beans, discarding any rocks or debris. Set aside.

Step 2

Dice the onion, celery, and carrots. Mince the garlic.

Step 3

Add the oil to a large stock pot over medium heat. When hot, stir in the onion, celery, and carrot.

Step 4

Cook vegetables until softened, about 5 minutes. Stir in the garlic and cook 30 more seconds.

Step 5

Add the water and Italian seasoning to the pot along with the dried beans.

Step 6

Bring to a boil over medium heat, reduce to a simmer, and cover with a lid. Cook, stirring every 30 minutes, for 2 hours or until beans are mostly tender.

Step 7

Add the ham, salt, and pepper to the soup. Continue simmering for 30 minutes to an hour more, or until beans are fully cooked.

Step 8

Add additional water or chicken stock to the pot to thin the soup to your desired consistency just before serving. Taste and season with additional salt and pepper, if needed.