White Bean and Ham Soup with carrots, onions, garlic, coriander, chicken/ham hock stock
On medium heat, warm up a bit of olive oil. When shimmering, add in chopped onion and carrots, stir occasionally until softened a bit, about 5-6 minutes. Add in a minced garlic, a tsp of ground coriander, a sprinkle of dried thyme (or add a couple sprigs of fresh ones), stir for about a minute until fragrant. Add in 3 cans of drained and rinsed white beans, or the equivalent of beans cooked from dried. Then pour in about a quart (or a little more) of chicken or ham hock stock. Bring to a boil, then reduce heat and simmer for about 15-20 minutes.
When carrots and beans are softened to your liking, removed thyme sprigs if you used fresh ones. Add in cubed ham, warm for a few minutes longer, taste, season with salt if needed, add a sprinkle of cayenne for heat or stir in a dollop of creme fraiche for richness. Top with sliced scallions and enjoy.
One of my favorite bowls from the lovely people @hudsonwilder; an oldie-but-a-goodie soup recipe adapted from @foodandwine