Great made with leftover ham - put the whole ham bone in to simmer with the soup if you have one. Tomatoes, garlic, and thyme give this soup a Mediterranean feel. Canned tomatoes work well here; chop them if they are whole. If you want to use frozen ones, make sure to skin them and drain them well. Make sure to soak the beans ahead of time. You can do it overnight, or start them soaking in the morning to make the soup in the afternoon.
8-10 cloves garlic, minced
2 medium onions, diced
2 cups white beans, soaked, drained, and rinsed
3 cups chopped cooked tomatoes
2-3 cups cooked cubed ham, plus the bone if you have it
6 cups chicken stock
2 tsp dried thyme
Salt and pepper to taste
Heat a little olive oil in a soup pot. Add the garlic and onions and saute over medium high heat until soft and a little browned. Add the beans, tomatoes, ham (plus bone if using), stock, and thyme. Bring to a boil, then reduce heat and simmer for 1-2 hours, until the beans are tender. Remove the bone if it's in there, and add salt and pepper to taste.