Yield: 8 servings.

2 cups dry great northern beans
2 tablespoons extra-virgin olive oil
3 celery stalks, chopped
3 medium carrots, peeled and chopped
1 large yellow onion, finely chopped
3 cloves garlic, finely minced
10 cups chicken stock
4 cups cooked ham, cubed
1 ham bone
4 sprigs fresh thyme
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
Salt to taste
½ bunch fresh parsley leaves, chopped

Place dried beans in a colander and rinse thoroughly with cold water; discard any discolored beans. Place beans in a large glass bowl and fill with cold water. Soak overnight.

In a large Dutch oven, heat oil on medium and sauté celery, carrots, and onion until tender, about 5 to 7 minutes. Stir in garlic.

Add stock, ham, and ham bone to the pot. Add beans, thyme, oregano, and black pepper.

Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 3 hours, stirring occasionally, until beans are tender. Salt to taste; add parsley just before serving.

For a thicker soup, remove 1 to 2 cups of the soup, let cool slightly, and place in blender. Puree then stir back into the pot. Serve with cornbread.