The night before, place the dried beans in a large bowl and cover with water and soak overnight.

When ready to make the soup, drain and rinse the beans.

In a large dutch oven add; olive oil, onion, carrot and celery with a pinch of salt. Stir, cover and cook 8 minutes, stirring occasionally.

Next add in the ham bone, drained soaked beans, tomatoes, bay leaf and pour in the unsalted chicken stock.

Bring to a boil and then reduce to medium-low and simmer for 1 hour 30 minutes. Check the beans, and if they are still firm, simmer for an additional 20 to 30 mintues.

Transfer the ham bone to a cutting board to cool slightly.

Meanswhile add the cabbage to the soup, stir and simmer on low until tender. About 15 to 20 minutes.

Once the ham is cool enough to handle, pick or cut off 2 to 3 cups of ham from the bone and add it to the soup.

Taste and season the soup with kosher salt and freshly ground black pepper to your preference. The amount of soup will vary depending on how salty your ham is.

Serve soup in bowls with a sprinkle of minced parsley and with torn crusty bread.