# What You'll Need:
→ Meats
01 - 2 cups cooked ham, diced
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 2 cups Yukon Gold potatoes, peeled and diced
→ Beans
07 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
→ Dairy
08 - 1 cup heavy cream
→ Liquids
09 - 4 cups low-sodium chicken broth
10 - 1 cup water
→ Herbs & Seasoning
11 - 2 tbsp fresh parsley, chopped
12 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
13 - 2 bay leaves
14 - 1/2 tsp dried oregano
15 - 1/2 tsp freshly ground black pepper
16 - 1/2 tsp salt, adjusted to taste
→ Optional Garnishes
17 - Additional fresh parsley for serving
18 - Freshly cracked black pepper
# Method:
01 - Heat oil in a large heavy-bottomed pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced ham and potatoes, stirring to combine thoroughly.
04 - Pour in drained white beans, chicken broth, water, thyme, bay leaves, oregano, salt, and pepper. Stir well.
05 - Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until potatoes are tender and flavors have melded.
06 - Remove bay leaves. Using a potato masher or immersion blender, mash some beans and potatoes directly in the pot to thicken, while leaving most beans whole for texture.
07 - Stir in heavy cream and chopped parsley. Simmer uncovered for 5 minutes, adjusting seasoning as needed.
08 - Ladle into bowls and garnish with additional parsley and freshly cracked black pepper. Serve hot.
