1-First Step: Mise en place and prep (10 minutes) Measure and prepare all ingredients before you start. Dice one large yellow onion (about 2 cups), chop 3 stalks celery (about 1 cup), and dice 3 medium-large carrots (about 1 1/2 cups). Mince 3 garlic cloves (1 tablespoon). Open and drain three 15-ounce cans of white beans and rinse them. If using a ham hock, have it ready. If using leftover ham, chop or pull about 20 to 24 ounces.

2-Second Step: Sauté the aromatics (5 minutes) Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, carrots, and minced garlic along with 1 tablespoon Italian seasoning. Sauté until the onions are translucent, about 5 minutes, stirring occasionally so nothing browns too quickly. This softens the vegetables and builds a flavorful base for the broth.

3-Third Step: Build the broth and simmer (10 to 20 minutes) Pour in 2 quarts (8 cups) water or 1 quart water plus 1 quart chicken broth, then add 2 bay leaves and the ham hock if you are using one. Increase heat to bring the pot to a rolling simmer, then lower to maintain a gentle simmer. Cover and simmer for 10 to 20 minutes to let flavors marry; if you used a ham hock, simmer up to 20 minutes or longer to extract more flavor and gelatin. For a richer stock, simmer longer, checking liquid levels and adding more water or broth as needed.

4-Fourth Step: Add ham and beans (10 to 30+ minutes) Remove the lid and add 20 to 24 ounces (about 4 cups) chopped or pulled cooked ham and the drained and rinsed beans. Simmer uncovered for at least 10 minutes to heat and loosen flavors. If you prefer a thicker, more stew-like soup, simmer uncovered for 30 minutes or more; beans will soften further and the broth will concentrate. For an instant pot method, skip the initial sauté or do it using the sauté function, then pressure cook for 5 minutes with quick release when using canned beans.

5-Fifth Step: Finish and balance the flavors (2 minutes) Remove the pot from the heat. Take out the ham hock and bay leaves, discarding any bones and leaves. Stir in 5 ounces fresh baby spinach leaves or chopped kale and 1 tablespoon apple cider vinegar. The greens will wilt quickly from the residual heat; the vinegar brightens the overall profile and balances the salt from the ham.

6-Final Step: Serve and store Serve hot with crusty bread or a crisp salad. Let leftovers cool to room temperature before storing in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop, adding a splash of broth if the soup has thickened. For thicker texture, you can mash 1 cup of beans and stir them back in before serving.