Ingredients:
16 oz dried white beans (navy or cannellini)
Olive oil
1 large yellow onion, finely diced
2 large carrots, chopped
2 stalks celery, chopped
2 or more cloves garlic, minced
4 sprigs fresh thyme or ½ teaspoon dried thyme
½ teaspoon dried rosemary
Salt and pepper, to taste
Ham broth or water with Better Than Bouillon ham base
Optional: diced ham
Instructions:
1. Soak the Beans:
Soak the dried beans overnight in plenty of water. (Note: Navy beans may soften more quickly and might not need overnight soaking.)
2. Sauté the Vegetables:
In a large stockpot, heat a drizzle of olive oil over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are soft and fragrant.
3. Add Aromatics:
Stir in the minced garlic, thyme, rosemary, salt, and pepper. Cook for about a minute to release the flavors.
4. Add Beans & Broth:
Drain the soaked beans and add them to the pot. Pour in enough ham broth (or water with dissolved Better Than Bouillon ham base) to fully cover the beans. Stir to combine.
5. Cook Until Tender:
Simmer gently on the stovetop, in a slow cooker, or in an Instant Pot until the beans are tender and the flavors have melded together.
6. Optional Addition:
For a heartier dish, stir in diced ham toward the end of cooking.
7. Serve:
Enjoy warm as a comforting meatless meal or with ham if desired. Perfect with a side of crusty bread!