Serving Size : 8
3 tablespoons olive oil
2 medium yellow onions -- diced
4 celery stalks -- diced
4 cloves garlic -- minced
1 1/2 cups dried navy beans -- soaked overnight
8 cups chicken broth
1 smoked ham hocks
2 bay leaves
1 teaspoon sea salt -- plus more to taste
1 teaspoon black pepper -- plus more to taste
1 teaspoon dried rosemary
1 tablespoon fresh rosemary -- chopped
Heat the olive oil in a large soup pot over medium heat. Add onions and reduce heat to low. Cook and stir until soft and brown, about 15 minutes. Add the celery and cook adn stir for 8 to 10 minutes longer, or until soft. Add the garlic and cook, stirring constantly, about 1 minute more, being careful not to let it brown.
Add the drained beans, chicken broth, ham hocks, bay leaves, salt, pepper, and dried rosemary. Bring to a boil. Reduce the heat to low, and simmer, uncovered until beans are tender, about 1 hour 30 minutes.
Remove th ebay leaves and discard. Remove the ham hock and place it on a plate to cool. When cool enough to handle, pull the meat off the bone and add to the soup. Stir in the fresh rosemary and salt and pepper to taste. The soup is even better the day after it is made. It will keep up to 4 days in the fridge, or also freezes well.