1 large leek
2 cloves garlic, thinly sliced
3 sprigs thyme, leaves removed from stems and roughly chopped
2 sprigs rosemary, leaves removed from stems and roughly chopped
2 tablespoons olive oil
2 pounds fully cooked ham, cut into bite sized pieces
4 - 13 or 14 oz cans cannellini beans, drained and rinsed
2 T white wine vinegar
8 cups chicken stock
Cut off both ends of the leeks to remove the roots and dark green ends. Cut it in half lengthwise, then slice the leek into 1/2 inch half moons and put into a medium bowl.
Remove the ends from the carrots and cut them in half lenthwise and slice into 1/2 inch half moons. Add to the bowl with the leeks. Add the sliced garlic to the bowl and set aside.
Place the two tablespoons of olive oil in a large soup pot over medium heat. Add the ham and herbs to the pot and stir to combine with a wooden spoon. Cook, stirring often, for 10 minutes or until the ham starts to brown.
Add the chopped leeks, carrots, garlic, 1 teaspoon of salt and a few grindings of fresh pepper to the pit. Stir to combine and cook until the carrots and leeks have softened. Pour in the two tablespoons or white wine vinegar and stir, cook for 1 minute. Add the 8 cups of chicken stock and then the beans to the pot. Stir to combine everything. Bring to a simmer and allow to simmer for 20 minutes. Taste for seasoning and add more salt, pepper, or white wine vinegar as needed.