How to Make It
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.
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.
Bring the soup to a boil and simmer for 10 minutes, stirring occasionally. Season well and stir in the parsley just before serving.