Cannellini Bean and Ham Soup

In a large pot, heat the olive oil over medium heat and saute the diced onion several minutes until translucent and fragrant. 2. Add the sliced carrots and celery and saute 3-4 minutes until they start to soften. 3. Season the vegetables with the oregano, black pepper, garlic powder, smoked paprika, and salt; stir well. 4. Add the diced ham and cook about 5 minutes, stirring periodically, until some of the fat renders. 5. Add the broth and drained beans, top with the bay leaves and thyme, cover, bring to a boil, then reduce to a simmer for about 15 minutes. 6. Remove the bay leaves; strip the thyme leaves into the soup and discard the stems. 7. Serve warm topped with shaved Parmesan, parsley, and crushed red pepper if desired.