Left over ham bone; 2 cups cut up cooked ham 2 large onions, sliced 4 carrots, sliced 2 celery stalks, sliced 4 garlic cloves, crushed 1/2 bunch parsley 1 bay leaf 1 Tablespoon dried thyme 2 teaspoons salt 1 teaspoon red pepper flakes Ground black pepper to taste Two 14 ounce cans white beans, drained and rinsed
In a large stock-pot add all ingredients, except for beans. Add enough water to cover ingredients. Bring to a boil. Reduce heat to a simmer and cook for 2 hours. Add beans and cook for 15 more minutes. Season with salt and pepper to taste. Serve.