INSTRUCTIONS:

1st Step

Remove any debris by giving the dry white beans a good rinse in cold water. To soften them, leave them in a big basin of water overnight.

2nd Step

Put the ham hocks in a big stockpot and add water to cover them. Bring to a boil, then lower the heat and simmer for one to one and a half hours, or until the flesh is fork-tender and readily separates from the bone.

3rd Step

After removing the ham hocks from the saucepan, let them cool a little. Save roughly 6 cups of the cooking liquid for the soup after draining. After it has cooled, remove the flesh from the bones and save it.

4th Step

Heat just a little of olive oil over medium heat in a big soup pot or Dutch oven. Add the minced garlic, carrots, celery, and onion, all chopped. Sauté the veggies for approximately 5 minutes, or until they are tender and aromatic.