Senate bean soup

Ingredients:

• 450 g dry white beans, sorted
• 450 g ham (preferably on the bone)
• 1 large potato, peeled and diced
• 0.5 cups of milk
• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1/4 cup chopped fresh parsley

Preparation:

1. Place the beans in a large bowl and cover with cold water in a ratio of 1:3. Leave in a cool place overnight.
2. Drain the beans and transfer them to a large saucepan or Dutch oven. Add 10 cups of water and the ham. Bring to a boil over medium heat, then reduce heat to low and simmer until the beans are tender, about 1.5 hours. Transfer the ham to a plate to cool slightly, then remove the bone, if present, and dice the meat. Return the meat to the saucepan.
3. Meanwhile, cover the potatoes in a saucepan with water and season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are tender, 20-25 minutes. Drain the potatoes, transfer to a bowl, add milk, and mash with a potato masher or fork until smooth. Add the mashed potatoes to the bean soup and stir to distribute evenly.
4. In a large skillet over medium heat, melt the butter. Add the onion, celery, garlic, and parsley and cook until the vegetables are translucent, 7-10 minutes. Add the vegetable mixture to the soup, reduce the heat to low, and simmer for 1 hour, adding up to 2 cups more water if the soup is too thick. Season with salt and pepper to taste.