Smoky White Bean & Ham Soup
 This Southern-style smoky white bean and ham soup adapted from chef Hugh Acheson is hearty and comforting. Ingredients 1 pound dried white navy beans or Great Northern beans, rinsed and checked for stones 6 cups water 4 cups chicken stock 2 bay leaves 1 yellow onion, peeled and quartered, plus ½ cup minced (you'll need 2 onions) 2 pounds smoked ham hocks 2 carrots, diced 2 celery stalks, diced 1 (14 oz) can chopped or diced tomatoes 4 garlic cloves, minced 1 tablespoon chopped fresh thyme leaves Salt 1½ cups chopped kale or other dark leafy greens Extra-virgin olive oil, for serving (optional) Finely grated pecorino Romano or Parmigiano Reggiano, for serving 1 pound dried white navy beans or Great Northern beans, rinsed and checked for stones 6 cups water 4 cups chicken stock 2 bay leaves 1 yellow onion, peeled and quartered, plus ½ cup minced (you'll need 2 onions) 2 pounds smoked ham hocks 2 carrots, diced 2 celery stalks, diced 1 (14 oz) can chopped or diced tomatoes 4 garlic cloves, minced 1 tablespoon chopped fresh thyme leaves Salt 1½ cups chopped kale or other dark leafy greens Extra-virgin olive oil, for serving (optional) Finely grated pecorino Romano or Parmigiano Reggiano, for serving Instructions Quick-soak the beans: Place the beans in a medium pot and cover with 2 to 3 inches of water. Bring to a boil over high heat and cook for 1 minute. Remove the pot from the heat and let sit for 1 hour. Drain in a colander. Place the drained beans into a 5.5-quart Dutch oven or large pot. Add the water, chicken stock, bay leaves, quartered onion, and ham hocks. Bring to a boil over high heat, then cover and simmer over low heat until the beans are just tender, about 1 hour (depending on the size of the beans, it could take a bit longer). Once the beans are tender, pull out the bay leaves, onion remnants, and ham hocks. Discard the bay leaves and onions, but set the ham hocks aside to cool. Add the minced onion, carrots, celery, tomatoes, garlic, thyme, and 2 teaspoons of salt to the pot. Increase the heat to medium and cook, uncovered, for 15 minutes. While the soup is cooking, and when the ham hocks are cool enough to handle, pull the meat from the hocks, discard any bone, fat, and tough sinew, and chop the meat finely. Use a ladle to transfer about 2 cups of the beans and vegetables, along with a bit of broth, to a blender or food processor. (If using a blender, be sure to remove the center knob on the lid and cover with a dishtowel to avoid splatters.) Purée until smooth, and then stir the mixture back into the soup. Add the meat and kale to the soup and simmer over medium-low heat for 5 minutes more. Taste and adjust the seasoning with more salt, if necessary (I usually add about 1 teaspoon more; beans require a lot of salt to bring out their flavor). At this point, you can serve the soup or refrigerate it for up to 3 days. (It will thicken up in the fridge; thin it with a bit of water, if necessary.) When you're ready to eat, garnish each bowl with a drizzle with olive oil (if using) and a heap of grated cheese. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through. Quick-soak the beans: Place the beans in a medium pot and cover with 2 to 3 inches of water. Bring to a boil over high heat and cook for 1 minute. Remove the pot from the heat and let sit for 1 hour. Drain in a colander. Place the drained beans into a 5.5-quart Dutch oven or large pot. Add the water, chicken stock, bay leaves, quartered onion, and ham hocks. Bring to a boil over high heat, then cover and simmer over low heat until the beans are just tender, about 1 hour (depending on the size of the beans, it could take a bit longer). Once the beans are tender, pull out the bay leaves, onion remnants, and ham hocks. Discard the bay leaves and onions, but set the ham hocks aside to cool. Add the minced onion, carrots, celery, tomatoes, garlic, thyme, and 2 teaspoons of salt to the pot. Increase the heat to medium and cook, uncovered, for 15 minutes. While the soup is cooking, and when the ham hocks are cool enough to handle, pull the meat from the hocks, discard any bone, fat, and tough sinew, and chop the meat finely. Use a ladle to transfer about 2 cups of the beans and vegetables, along with a bit of broth, to a blender or food processor. (If using a blender, be sure to remove the center knob on the lid and cover with a dishtowel to avoid splatters.) Purée until smooth, and then stir the mixture back into the soup. Add the meat and kale to the soup and simmer over medium-low heat for 5 minutes more. Taste and adjust the seasoning with more salt, if necessary (I usually add about 1 teaspoon more; beans require a lot of salt to bring out their flavor). At this point, you can serve the soup or refrigerate it for up to 3 days. (It will thicken up in the fridge; thin it with a bit of water, if necessary.) When you're ready to eat, garnish each bowl with a drizzle with olive oil (if using) and a heap of grated cheese. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through. Nutrition Information Powered by Per serving (Nutritional data is based on 2 tsp salt and does not include oil and cheese - 8 servings) Calories: 468 Fat: 14g Saturated fat: 4g Carbohydrates: 46g Sugar: 7g Fiber: 11g Protein: 41g Sodium: 1326mg Cholesterol: 73mg Per serving (Nutritional data is based on 2 tsp salt and does not include oil and cheese - 8 servings) Calories: 468 Fat: 14g Saturated fat: 4g Carbohydrates: 46g Sugar: 7g Fiber: 11g Protein: 41g Sodium: 1326mg Cholesterol: 73mg