Recipe

Method

1. If using dried beans, soak overnight in cold water, then drain, add fresh water, and cook over low heat until beans are softened but still have a slight bite to them. This will take 40 minutes to an hour, or possibly more, depending on how old the beans are. When beans are cooked but firm, they're ready to be used in the recipe / If using canned beans, drain into colander placed in the sink, then rinse well with cold water until no more foam appears. Let drain until needed for recipe.

2. Chop carrots, celery, and onions into fairly small pieces. Chop ham into slightly larger pieces, reserving ham rinds if there are any

3. In medium sized soup pot, add lentils, ham or chicken stock, carrots, celery, onions, parsley, bay leaves, dried thyme, dried oregano, and ham rinds if you have any. Let simmer at low heat about 30 minutes, until lentils and vegetables are starting to soften

4. Remove bay leaves and ham rinds (if using.) Add cannellini beans, diced ham, and about 1 cup water (depending on how much liquid has cooked out.) Continue to simmer at low heat, 45 minutes or more, until most of lentils have at least partly broken apart and dissolved into the broth. Taste for seasoning and add more black pepper and salt if desired.

Stir in balsamic vinegar, turn off heat and serve hot