Navy Bean Soup with Rosemary and Smoky Ham Hocks

Navy Bean Soup with Rosemary and Smoky Ham Hocks
adapted from Fresh Everyday by Sara Foster

Ingredients:
3 tablespoons olive oil
2 medium yellow onions, diced
4 stalks celery, diced
4 cloves garlic, chopped
1 1/2 cups dried navy beans, soaked overnight
8 cups chicken stock
2 smoked ham hocks
2 bay leaves
1 teaspoon sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 sprig fresh rosemary
1 tablespoon fresh rosemary, chopped

Directions:
1. Heat the olive oil in a large soup pot over medium heat. Add the onions, reduce the heat to low, and cook and stir until soft and light brown, about 15 minutes. Add the celery and cook and stir for 8 to 10 minutes, or until soft. Add the garlic and cook, stirring constantly, about 1 minute more, being careful not to let it brown.
2. Add the drained beans, chicken broth, ham hocks, bay leaves, 1 teaspoon sea salt, 1 teaspoon pepper, and 1 sprig of rosemary to the pot and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 1 hour and 30 minutes, until the beans are tender.
3. Remove the bay leaves and the rosemary sprig from the soup and discard. Remove the ham hocks and place on a plate to cool. When cool enough to handle, pull the meat from the bone and return it to the soup pot. Stir in the chopped rosemary and more salt and pepper to taste. This soup will keep for 4 days covered in the refrigerator and freezes well.