Ham And Bean Soup (Italian Style)

• 1 piece Ham hock (about 1 lb or so)
• 2 cans Cannellini Beans (15 oz), drained
• 1 can Butter Beans, drained
• 1/2 cans Diced Tomatoes, strained
• 4 ounces Chicken Broth, low sodium (or vegetable broth)
• 1 piece Onion, small, diced
• 3 ribs Celery ribs, diced
• 1 piece Carrot, peeled, diced
• 1 piece Garlic clove, minced
• 6 cups Water
• 3 tablespoons Butter (or olive oil)
• 1/2 teaspoon Thyme, dried or fresh

1. Place ham hock in 6 cups of water and bring to boil, lower to simmer for 1 hour.
2. Meanwhile, saute butter, onion, celery, carrot, and garlic until onion turns translucent, about 5 minutes.
3. Once ham hock has started to fall off the bone (about 1 hour), remove from heat, reserve liquid (at least 4 cups or whatever is left over). Dice up ham and add back to pot with reserved liquid. Add chicken stock, sauteed onion mixture, thyme, and all of the beans.
4. Cook on medium heat until it comes to a boil then simmer for 1 hour.
5. Add 1/2 can of tomatoes after beans and ham have been cooking for 45 minutes (during the last 15 minutes of cooking).

ham hock, beans, butter beans, tomatoes, chicken broth, onion, celery, carrot, garlic, water, butter, thyme

Taken from www.epicurious.com/recipes/member/views/ham-and-bean-soup-italian-style-5737f57e02b760eb4b9de68e (may not work)