1️⃣ PREPARE THE BEANS
If using dried beans, soak them overnight or do a quick soak: cover with water, bring to boil, then let sit for 1 hour. Drain before cooking.
Tip: Soaking reduces cooking time and improves digestibility.

2️⃣ SAUTÉ THE AROMATICS
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened. Add garlic and cook 30 seconds more until fragrant.
Tip: Gently cook aromatics to release their natural sweetness without browning.

3️⃣ ADD LIQUIDS AND HAM
Stir in chicken broth, water, diced ham, and ham bone (if using). Add thyme, bay leaves, and smoked paprika. Bring to a simmer over medium-high heat.
Tip: Start with less salt; the ham adds natural saltiness.

4️⃣ SIMMER THE SOUP
Reduce heat to low, cover partially, and simmer for 40–60 minutes (or until beans are tender). Stir occasionally. If using canned beans, simmer for 20–30 minutes to allow flavors to meld.
Tip: For a creamier texture, mash some of the beans with the back of a spoon during simmering.

5️⃣ ADD GREENS AND ADJUST SEASONING
Stir in chopped kale or spinach 5–10 minutes before the end of cooking. Taste and adjust seasoning with salt and black pepper. Remove bay leaves and ham bone before serving.
Tip: Adding greens at the end preserves their vibrant color and nutrients.

6️⃣ SERVE
Ladle soup into bowls and garnish with fresh parsley. Serve with crusty bread or rolls.
Tip: This soup tastes even better the next day as flavors continue to meld.