White Bean Soup

• MAKE-AHEAD

Ingredients

1. 1 pound Great Northern beans—picked over, rinsed, and soaked overnight in cold water
2. 12 cups Chicken Stock or 6 cups canned low-sodium broth mixed with 6 cups water
3. 1 onion, thinly sliced
4. 1 carrot, thinly sliced
5. 1 celery rib, thinly sliced
6. 3 large garlic cloves, sliced
7. Bouquet garni made with 2 teaspoons black peppercorns, 2 fresh thyme sprigs and 1 bay leaf, tied in cheesecloth
8. 2 meaty smoked ham hocks
9. Salt and freshly ground pepper
10. Finely chopped fresh flat-leaf parsley

1. Drain the beans and rinse them thoroughly. Put the beans in a large pot, add the Chicken Stock, onion, carrot, celery, garlic, bouquet garni and ham hocks and bring to a boil over high heat. Cover partially and simmer over moderate heat until the beans are tender, about 1 3/4 hours. Transfer the ham hocks to a plate; discard the bouquet garni.
2. Pass the beans through a food mill and return the puree to the soup pot. Season with salt and pepper. Pull all the meat from the ham hocks and shred it into bite-size pieces; add the meat to the soup.
3. Bring the soup to a boil and simmer for 10 minutes, stirring occasionally. Season well and stir in the parsley just before serving.