Ingredients:

2 tablespoons canola oil

1 cup chopped country ham

1 cup chopped yellow onion

1 cup chopped carrot

1⁄2 cup chopped celery

3 cups water

2 cups chicken broth

3 (15-ounce) cans cannellini beans, rinsed and drained

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh sage

1⁄2 teaspoon salt

1⁄2 teaspoon crushed red pepper

garnish: chopped parsley

Directions:

1. In a large Dutch oven, heat canola oil over medium heat. Add ham, onion, carrot, and celery.

2. Cook, stirring occasionally, until vegetables are softened, approximately 8 minutes. Add 3 cups water and broth. Reduce heat to medium-low; simmer until tender, approximately 10 minutes.

3. Mash 1 1⁄2 cups beans. Add all beans, lemon juice, parsley, sage, salt, and red pepper to pan. Cook 10 minutes, stirring occasionally. Garnish with parsley, if desired.

Bon Appetit!