Ham and Cannellini Bean Soup

1 pound ham, cooked and diced
3 stalks celery, diced
3 carrots, diced
1 onion, diced
3 cloves garlic, minced
6 cups chicken broth
2 15.5 ounce cans cannellini beans, drained
2 tsp. salt
1.5 tsp. pepper
1 tsp. thyme
1 tsp. oregano
1/2 tsp. rosemary

Heat oil and 1 tbsp. butter in a 6 quart pot over medium heat. When hot, add celery, carrots, onion, and garlic and cook for five minutes, being sure nothing gets burned.

Add the ham and cook an additional two minutes. Add all spices, as well as the beans and chicken broth.

Simmer for 45 minutes and serve with rolls.

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