Vegetable Bean Soup with Ham

• 1 yellow onion
• 6 garlic cloves
• 1 tablespoon extra-virgin olive oil
• 2 quarts chicken or ham broth
• 2 large carrots
• 8 ounces green beans
• 2 cups chopped ham
• 1 tablespoon coarsely ground black pepper
• 1 can (15.5 ounce) cannelloni beans, drained
• 1 ounce Parmesan cheese, finely shredded plus more for serving
• Kosher salt, to taste

Chop the onion and smash the garlic cloves. Heat 1 tablespoon oil in a large pot or Dutch oven over medium. Add onion and garlic; cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Add broth; bring to a simmer over medium heat.

While the broth simmers, coarsely shred the carrots and trim and cut the green beans into bite-sized pieces. Add the carrots, green beans, ham, black pepper, cannelloni beans, and 1 ounce of cheese to the broth; stir gently. Season to taste with salt.

Ladle the soup evenly into individual bowls; sprinkle with additional cheese, if desired.

• Yields: 8-10 servings
• Preparation Time: 30 minutes