6 cups unsalted chicken stock

1 pound dried Great Northern beans, sorted of debris and rinsed

1 bay leaf

1 tablespoon chopped fresh thyme

1 ½ teaspoons kosher salt

½ teaspoon black pepper

3 garlic cloves, chopped (about 1 Tbsp.)

3 celery stalks, cut into 1/2-inch pieces (about 1/2 cup)

2 large carrots, cut into 1/2-inch pieces (about 1 cup)

1 small yellow onion, cut into 1/2-inch pieces (about 1 cup)

1 large, meaty ham bone (about 4 lb.)

Stir together chicken stock, Great Northern beans, bay leaf, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup. 

Tuscan Soup

1 small onion, chopped

1 small carrot, sliced

1 tablespoon olive oil

2 cans (14-1/2 ounces each) chicken broth

1 cup water

3/4 teaspoon salt

1/4 teaspoon pepper

1 can (15 ounces) cannellini beans, rinsed and drained

2/3 cup uncooked small spiral pasta

3 cups thinly sliced fresh escarole or spinach

In a large saucepan, sauté onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; cook until just wilted.