White Bean Soup with Ham

White bean and Ham is a soup that I have eaten many times. This is the type of recipe that you feel good for eating afterwards. I attribute this to the healthy style of this dish. 

(This dish is perfect for sick days also if you are looking for ideas)

Prep Time: 30 minutes
Cooking Time: 1 hour and 20 minutes
Standing Time (dry beans): 8-12 hours
Yield: 6 servings
2⁄3 cup dried Great Northern beans
2 teaspoons olive oil
2⁄3 cup chopped onion
½ cup chopped carrot
1⁄3 cup chopped celery
3 cloves garlic, minced (1½ teaspoons)
1 smoked ham shank (10 to 12 ounces)
3 14-ounce cans reducedsodium chicken broth
1½ cups water
2 bay leaves
2½ cups chopped
Swiss chard
1 plum tomato, seeded
and chopped
Freshly ground black pepper (optional)

1. Sort through and rinse beans in colander under cold running water. Place beans in 6-quart stockpot or Dutch oven; cover with cold water to 2 inches above beans. Cover and let stand for 8 to 12 hours or overnight. Drain beans; set aside.

2. Heat oil in the stockpot over medium heat; add onion, carrot and celery. Cook for 4 minutes, stirring often. Add garlic; cook and stir for 1 minute more. Add beans, ham shank, broth, water and bay leaves. Bring to boil; reduce heat. Cover and gently simmer about 1¼ hours or until beans are just tender.

3. Remove and discard bay leaves. Remove ham shank; cool slightly and separate meat from bones. Discard bones; cut meat into bite-size pieces.

4. Add chard to soup mixture; cover and cook about 5 minutes or until tender. Add meat and tomato; cover and cook about 1 minute or until heated through. If desired, season to taste with pepper.