Heat oil in a large saucepan over medium heat. Stir in onion, carrot, celery and garlic. Saute to soften vegetables, stirring frequently, for 10 minutes. Stir in ham and cook 3 minutes more.
Put in beans, rosemary and chicken stock, and bring to a boil. Simmer, covered, for 30 minutes.
Give a few twists of the pepper mill and taste for seasoning. Add salt to taste. Cover the pot and simmer for 40 to 60 minutes, or until the beans are soft.
Let soup cool just to be workable, then puree the mixture in a food processor fitted with the steel blade or in a blender. Serve hot.
Serves: 6 to 8.
Contributor: pat ciesla
Thanksgiving and Christmas holiday meat recipes (with leftovers)
more soup recipes